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Ditemukan 1 dari pencarian Anda melalui kata kunci: author="Hyang-Im Baek [et al.]...
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Effect of Chongkukjang on histamine-induced skin wheal response:A randomized,…
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Hyang-Im Baek [et al.]

Background: Studies in animals have demonstrated the antiallergenic properties of Chongkukjang (CKJ), a traditional Korean food made by fermentation of soybean with Bacillus subtilis. CKJ might therefore be used as an ingredient in a functional food designed to suppress allergies. The purpose of this study was to investigate the effect of CKJ on histamine-induced skin wheal response in healthy …

Edisi
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ISBN/ISSN
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Deskripsi Fisik
J Ethn Foods 2 (2015) 52e57
Judul Seri
J Ethn Foods
No. Panggil
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