Post-harvest processed parsnip showed improved anti-oxidative capacity and protective potential against acrolein-induced inflammation in vitro and in vivo by Kangwook Lee, Jeong Hoon Pan, La Yoon Choi, Jaehyun Ju, Brandy Le, Liana C. Williams, Tae Jin Cho, Eunjin Lee, Ji Soo Yoon, Chae Lee Park, Sang-Yoon Kim, Sung Hum Yeon, Jeonghoon Kim, Mulim Choi, Kongsik Kim, Kee-Hong Kim, Jae Kyeom Kim, Jae Kyeom Kim

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