Publication | Closed Access

Comparative anti-inflammatory characterization of wild fruiting body, liquid-state fermentation, and solid-state culture of Taiwanofungus camphoratus in microglia and the mechanism of its action

InflammationLiquid-state FermentationMedicineTaiwanofungus CamphoratusImmunologyComparative Anti-inflammatory CharacterizationMicrobiologyHost-microbe InteractionNeuroimmunologyOxidative StressNeuroinflammation