Lee, J.Y.; Kim, J.-H.; Choi, J.M.; Noh, B.W.; Kim, H.Y.; Cho, E.J.
Anti-Inflammatory Effects of Artemisia argyi H. Fermented by Lactobacillus plantarum in the LPS-Induced RAW 264.7 Cells and DSS-Induced Colitis Model. Foods 2024, 13, 998.
https://doi.org/10.3390/foods13070998
AMA Style
Lee JY, Kim J-H, Choi JM, Noh BW, Kim HY, Cho EJ.
Anti-Inflammatory Effects of Artemisia argyi H. Fermented by Lactobacillus plantarum in the LPS-Induced RAW 264.7 Cells and DSS-Induced Colitis Model. Foods. 2024; 13(7):998.
https://doi.org/10.3390/foods13070998
Chicago/Turabian Style
Lee, Ji Yun, Ji-Hyun Kim, Ji Myung Choi, Byeong Wook Noh, Hyun Young Kim, and Eun Ju Cho.
2024. "Anti-Inflammatory Effects of Artemisia argyi H. Fermented by Lactobacillus plantarum in the LPS-Induced RAW 264.7 Cells and DSS-Induced Colitis Model" Foods 13, no. 7: 998.
https://doi.org/10.3390/foods13070998
APA Style
Lee, J. Y., Kim, J. -H., Choi, J. M., Noh, B. W., Kim, H. Y., & Cho, E. J.
(2024). Anti-Inflammatory Effects of Artemisia argyi H. Fermented by Lactobacillus plantarum in the LPS-Induced RAW 264.7 Cells and DSS-Induced Colitis Model. Foods, 13(7), 998.
https://doi.org/10.3390/foods13070998