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상황버섯(Phellinus linteus) 균사체 액체발효물의 항염증 활성
Anti-Inflammatory Activity of Liquid Fermentation by Phellinus linteus Mycelium 원문보기

한국식품영양학회지 = 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)

Abstract AI-Helper 아이콘AI-Helper

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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표/그림 (6)

참고문헌 (38)

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