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Fermentation with Lactic Acid Bacteria Enhances the Anti-Inflammatory Activity of Ginseng Sprout Extract in RAW 264.7 Macrophages.

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Title: Fermentation with Lactic Acid Bacteria Enhances the Anti-Inflammatory Activity of Ginseng Sprout Extract in RAW 264.7 Macrophages.
Authors: Park, Sunjoo1, Choi, Yu-Ri2, Yu, Seunguk3, Hahn, Dongyup3,4,5, Huh, Chang-Ki2,5, Oh, Imkyung2,6, Ha, Ho-Kyung6,7, Seonwoo, Hoon1,8, Kim, Jungsil1,7,8, jungsil.kim@knu.ac.kr
Source: Applied Sciences (2076-3417); Feb2026, Vol. 16 Issue 4, p1801, 23p
Database: Applied Science & Technology Source
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ISSN:20763417
DOI:10.3390/app16041801