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The contribution of phenolics to the anti-inflammatory potential of the extract from Bolivian coriander (Porophyllum ruderale subsp. ruderale).
Food Chem. 2022 Mar 1;371:131116. doi: 10.1016/j.foodchem.2021.131116. Epub 2021 Sep 14.
Food Chem. 2022.
PMID: 34583181
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