Kyeong-A Jang, Yeon-Hee Park, Yu-Jin Hwang, Haeng-Ran Kim
{"title":"Evaluation of Anti-Inflammatory Effect of Solanum melongena L. in LPS-Stimulated RAW 264.7 Cells Based on the Cooking Method","authors":"Kyeong-A Jang, Yeon-Hee Park, Yu-Jin Hwang, Haeng-Ran Kim","doi":"10.9724/kfcs.2021.37.6.457","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":17842,"journal":{"name":"Korean Journal of Food and Cookery Science","volume":"210 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2021-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Korean Journal of Food and Cookery Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.9724/kfcs.2021.37.6.457","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}