The composition and anti-inflammatory effect of polysaccharides from the red alga Chondrus verrucosus
Crossref DOI link: https://doi.org/10.1007/s12562-019-01336-w
Published Online: 2019-06-28
Published Print: 2019-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
He, Xiaolu
Yamauchi, Akiko
Nakano, Toshiki
Yamaguchi, Toshiyasu
Ochiai, Yoshihiro
Text and Data Mining valid from 2019-06-28
Version of Record valid from 2019-06-28
Article History
Received: 27 February 2019
Accepted: 7 June 2019
First Online: 28 June 2019