Stir-Fry Chicken with Green Curry Suppresses Inflammatory Gene Expression by Lipopolysaccharide-Induced Murine Macrophages

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ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
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"Stir-Fry Chicken with Green Curry Suppresses Inflammatory Gene Expression by Lipopolysaccharide-Induced Murine Macrophages"
written by Somsri Charoenkiatkul, Channarong Muangnoi, Pimjai Chingsuwanrote, Phawachaya Praengamthanachoti, Siriporn Tuntipopipat, Saovaros Svasti,
published by Food and Nutrition Sciences, Vol.2 No.7, 2011

has been cited by the following article(s):

[1]	Anti-oxidative and anti-inflammatory properties of Southern Thai foods extracts.
	International Food Research Journal, 2016

[2]	Anti-oxidative and anti-inflammatory properties of Southern Thai foods extracts
	International Food Research Journal, 2016

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