Anti-inflammatory effect of the ceramide mixture extracted from genetically modified Saccharomyces cerevisiae
Crossref DOI link: https://doi.org/10.1007/s12257-017-0216-y
Published Online: 2017-11-19
Published Print: 2017-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Song, Myeongkwan
Kim, Sekyung
Yun, Hyun Shik
Kwon, Soonjo
License valid from 2017-09-01