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Kim, D. et al. (2016). Anti-neuroinflammatory activities of indole alkaloids from kanjang (Korean fermented soy source) in lipopolysaccharide-induced BV2 microglial cells. Food chemistry. pp. 69-75. [Online].
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Kim, D. et al. (2016). Anti-neuroinflammatory activities of indole alkaloids from kanjang (Korean fermented soy source) in lipopolysaccharide-induced BV2 microglial cells. Food chemistry. pp. 69-75. [Online].