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HARVARD Citation
Callcott, E. et al. (2018). Coloured rice-derived polyphenols reduce lipid peroxidation and pro-inflammatory cytokines ex vivo. Food & function. 9 (10), pp. 5169-5175. [Online].
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Callcott, E. et al. (2018). Coloured rice-derived polyphenols reduce lipid peroxidation and pro-inflammatory cytokines ex vivo. Food & function. 9 (10), pp. 5169-5175. [Online].