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Sun, Y. et al. (2021). Tea polyphenols protect mice from acute ethanol-Induced liver injury by modulating the gut microbiota and short-chain fatty acids. Journal of functional foods. p. . [Online].
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Sun, Y. et al. (2021). Tea polyphenols protect mice from acute ethanol-Induced liver injury by modulating the gut microbiota and short-chain fatty acids. Journal of functional foods. p. . [Online].