Differential effects of foods traditionally regarded as ‘heating’ and ‘cooling’ on prostaglandin E2 production by a macrophage cell line

Huang, Ching-JangChing-JangHuangWu, Mei-ChiaoMei-ChiaoWu2009-07-232018-07-062009-07-232018-07-062002http://ntur.lib.ntu.edu.tw//handle/246246/162613application/pdf1669805 bytesapplication/pdfen-USDifferential effects of foods traditionally regarded as ‘heating’ and ‘cooling’ on prostaglandin E2 production by a macrophage cell linehttp://ntur.lib.ntu.edu.tw/bitstream/246246/162613/1/23.pdf