Polysaccharide isolated from Korean-style soy sauce activates macrophages via the MAPK and NK-κB pathways
Author:
Affiliation:
1. Kyonggi University, Republic of Korea
2. Hoseo University, Republic of Korea
3. Hoseo University, Republic of Korea; Hoseo University, Republic of Korea
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst06121.pdf
Reference31 articles.
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4. De novo synthesis of a narrow size distribution low-molecular-weight heparin;Chandarajoti K.;Glycobiology,2014
5. Chemical and sensory characteristics of soy sauce: a review;Diez-Simon C.;Journal of Agricultural and Food Chemistry,2020
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