Uptake and incorporation of pinolenic acid reduces n-6 polyunsaturated fatty acid and downstream prostaglandin formation in murine macrophage

Lu Te Chuang, Po Jung Tsai, Chia Long Lee, Yung Sheng Huang*

*此作品的通信作者

研究成果: 雜誌貢獻期刊論文同行評審

28 引文 斯高帕斯(Scopus)

指紋

深入研究「Uptake and incorporation of pinolenic acid reduces n-6 polyunsaturated fatty acid and downstream prostaglandin formation in murine macrophage」主題。共同形成了獨特的指紋。

Food Science

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