Ku, C. S., Pham, T. X., Park, Y., Kim, B., Shin, M., Kang, I., & Lee, J. (2013). Edible blue-green algae reduce the production of pro-inflammatory cytokines by inhibiting NF-κB pathway in macrophages and splenocytes.

Ku, Chai Siah, Tho X. Pham, Youngki Park, Bohkyung Kim, Min Shin, Insoo Kang, i Jiyoung Lee. Edible Blue-green Algae Reduce the Production of Pro-inflammatory Cytokines By Inhibiting NF-κB Pathway in Macrophages and Splenocytes. 2013.

Ku, Chai Siah, et al. Edible Blue-green Algae Reduce the Production of Pro-inflammatory Cytokines By Inhibiting NF-κB Pathway in Macrophages and Splenocytes. 2013.