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Xiaosan Wang
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Xiaosan Wang
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Xiaosan Wang
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Diverse Krill Lipid Fractions Differentially Reduce LPS-Induced Inflammatory Markers in RAW264.7 Macrophages In Vitro
by
Dan Xie
,
Fangyuan He
,
Xiaosan
Wang
,
Xingguo Wang
,
Qingzhe Jin
,
Jun Jin
Published in
Foods
(2021)
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2
Diverse Krill Lipid Fractions Differentially Reduce LPS-Induced Inflammatory Markers in RAW264.7 Macrophages In Vitro
by
Dan Xie
,
Fangyuan He
,
Xiaosan
Wang
,
Xingguo Wang
,
Qingzhe Jin
,
Jun Jin
Published in
Foods
(2021)
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Related Subjects
RAW 264.7 cell
anti-inflammatory effect
chemical composition
krill oil
Chemical technology
TP1-1185
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