Lim, H.-J.; Park, I.-S.; Kim, M.J.; Seo, J.W.; Ha, G.; Yang, H.-J.; Jeong, D.-Y.; Kim, S.-Y.; Jung, C.-H.
Doenjang (Traditional Korean Fermented Soy Paste) Attenuates Development of Colitis-Associated Colorectal Cancer by Modulating Apoptotic, Inflammatory, and Gut Microbiota Pathways. Foods 2025, 14, 3565.
https://doi.org/10.3390/foods14203565
AMA Style
Lim H-J, Park I-S, Kim MJ, Seo JW, Ha G, Yang H-J, Jeong D-Y, Kim S-Y, Jung C-H.
Doenjang (Traditional Korean Fermented Soy Paste) Attenuates Development of Colitis-Associated Colorectal Cancer by Modulating Apoptotic, Inflammatory, and Gut Microbiota Pathways. Foods. 2025; 14(20):3565.
https://doi.org/10.3390/foods14203565
Chicago/Turabian Style
Lim, Hyeon-Ji, In-Sun Park, Min Ju Kim, Ji Won Seo, Gwangsu Ha, Hee-Jong Yang, Do-Youn Jeong, Seon-Young Kim, and Chan-Hun Jung.
2025. "Doenjang (Traditional Korean Fermented Soy Paste) Attenuates Development of Colitis-Associated Colorectal Cancer by Modulating Apoptotic, Inflammatory, and Gut Microbiota Pathways" Foods 14, no. 20: 3565.
https://doi.org/10.3390/foods14203565
APA Style
Lim, H.-J., Park, I.-S., Kim, M. J., Seo, J. W., Ha, G., Yang, H.-J., Jeong, D.-Y., Kim, S.-Y., & Jung, C.-H.
(2025). Doenjang (Traditional Korean Fermented Soy Paste) Attenuates Development of Colitis-Associated Colorectal Cancer by Modulating Apoptotic, Inflammatory, and Gut Microbiota Pathways. Foods, 14(20), 3565.
https://doi.org/10.3390/foods14203565
