The Suppressive Effect of β-Glucan on the Production of Tumor Necrosis Factor-Alpha in BV2 Microglial Cells
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概要
- 論文の詳細を見る
- 2007-05-23
著者
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KIM Hye
Department of Food and Nutrition, Chungnam National University
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CHUNG Joo-Ho
Departments of Pharmacology, College of Medicine, Kyung Hee University
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YIM Sung-Vin
Department of Pharmacology, College of Medicine, Kangwon National University
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Kim Hye-kyung
Dep. Of Food And Biotechnology Hanseo Univ.
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Kim Hye
韓国
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KIM Young
National Nanofab Center
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Yim Sung-vin
韓国
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KIM Mi-Ja
Department of Obesity Management, Graduate School of Obesity Science, Dongduk Women's University
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KANG Soon
Department of Molecular Biotechnology, BMIC, Konkuk University
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JUNG Kyung
Department of Pharmacology, College of Medicine, Kyung Hee University
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HA Eunyoung
Department of Biochemistry, College of Medicine, Kyung Hee University
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Kang Soon
Department Of Biology Gyeongsang National University
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Kim Mi-ja
Department Of Obesity Management Graduate School Of Obesity Science Dongduk Women's University:
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Kang Soon
Department Of Molecular Biotechnology Bmic Konkuk University
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Jung Kyung
Department Of Chemistry Advanced Materials Chemistry Research Center Korea University
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Jung Kyung
Department Of Pharmacology College Of Medicine Kyung Hee University
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Ha Eunyoung
Dep. Of Biochemistry And Molecular Biology Coll. Of Medicine Kyung Hee Univ. Kor
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Ha Eunyoung
Department Of Biochemistry And Molecular Biology College Of Medicine Kyung Hee University
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Chung Joo-ho
韓国
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Chung Joo-ho
Department Of Pharmacology College Of Medicine Kohwang Medical Research Institute Kyung Hee Universi
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Kim Hyun-mi
Department Of Pharmaceutical Lab. Central Research Institute Ilyang Pharm Co.
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Kim Young
National Genome Information Center Korea Research Institute Of Bioscience And Biotechnology
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Yim Sung-vin
Department Of Pharmacology College Of Medicine Kohwang Medical Research Institute Kyung Hee Universi
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Kim Hye
Department Of Anesthesiology And Pain Medicine Konkuk University Chungju-hospital
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Kim Mi-ja
Department Of Obesity Management Graduate School Of Obesity Science Dongduk Women's University
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Kang Soon
Department Of Fermented Food Science Seoul University Of Venture & Information
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Jung Kyung
Department Of Biomedical Sciences And Nceed School Of Medicine Inha University
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Kim Hye
Department of Food and Biotechnology, Hanseo University
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Kim Young
National Center for Nanoprocess and Equipments, Honam Technology Division, Korea Institute of Industrial Technology, Gwangju 500-480, Korea
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KANG Soon
Department of Applied Biology and Chemistry, Konkuk University
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