Anti-inflammatory activities of Maillard reaction products from whey protein isolate fermented by Lactobacillus gasseri 4M13 in lipopolysaccharide-stimulated RAW264.7 cells

Da Hyun Kim, Su Hyun Chun, Nam Su Oh, Ji Young Lee, Kwang Won Lee

Research output: Contribution to journalArticlepeer-review

8 Citations (Scopus)

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