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NTIS 바로가기한국식품영양학회지 = The Korean journal of food and nutrition, v.34 no.5, 2021년, pp.487 - 497
신현영 (고려대학교 대학원 의생명융합과학과 러닝헬스시스템융합전공) , 김훈 (중앙대학교 생명공학대학) , 정은진 (한국교통대학교 식품영양학전공) , 김현경 (한국교통대학교 식품영양학전공) , 손승우 (고려대학교 대학원 의생명융합과학과) , 서민근 ((주)네오크레마 연구개발부) , 김나리 ((주)네오크레마 연구개발부) , 서형주 (고려대학교 대학원 의생명융합과학과) , 유광원 (한국교통대학교 식품영양학전공)
To investigate the industrial availability of liquid fermentation (PL-ferment) by Phellinus linteus mycelium as a postbiotics for the inhibition of inflammation, PL-ferment was fractionated into culture supernatant (CS), hot-water extract (HW) from PL-ferment, EtOH-precipitate (CP) fractionated from...
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