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Identification of Spices Promoting the Growth of Lactic Acid Bacteria and Modulation of Tight Junction Protein at mRNA Level by the Fermented Product of Red Pepper (Capsicum annuum L.) in HT-29 Cell 원문보기

한국식품영양과학회지 = Journal of the Korean Society of Food Science and Nutrition, v.50 no.1, 2021년, pp.16 - 28  

Kim, Ji Hyun (Department of Food Bioscience and Technology, College of Life Science and Biotechnology, Korea University) ,  Shin, Min Jae (Department of Food Bioscience and Technology, College of Life Science and Biotechnology, Korea University) ,  Chung, Myung June (Cell Biotech Co., Ltd.) ,  Kim, Sae Hun (Department of Food Bioscience and Technology, College of Life Science and Biotechnology, Korea University)

초록이 없습니다.

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