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Kwak, J. et al. (2020). Anti‐inflammatory effect from extracts of Red Chinese cabbage and Aronia in LPS‐stimulated RAW 264.7 cells. Food science & nutrition. 8 (4), pp. 1898-1903. [Online].
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Kwak, J. et al. (2020). Anti‐inflammatory effect from extracts of Red Chinese cabbage and Aronia in LPS‐stimulated RAW 264.7 cells. Food science & nutrition. 8 (4), pp. 1898-1903. [Online].