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2017 [1]
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Comparison of Immunomodulatory Effects of Fresh Garlic and Black Garlic Polysaccharides on RAW 264.7 Macrophages
Journal article
Li, Min, Yan, Yi-Xi, Yu, Qing-Tao, Deng, Yong, Wu, Ding-Tao, Wang, Ying, Ge, Ya-Zhong, Li, Shao-Ping, Zhao,Jing. Comparison of Immunomodulatory Effects of Fresh Garlic and Black Garlic Polysaccharides on RAW 264.7 Macrophages[J]. JOURNAL OF FOOD SCIENCE, 2017, 82(3), 765-771.
Authors:
Li, Min
;
Yan, Yi-Xi
;
Yu, Qing-Tao
;
Deng, Yong
;
Wu, Ding-Tao
; et al.
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TC[WOS]:
63
TC[Scopus]:
83
IF:
3.2
/
4.1
|
Submit date：2018/10/30
Black Garlic
Fresh Garlic
Immunomodulatory Effects
Polysaccharides
Raw 264.7 Macrophages
