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Inhibitory effects of anthocyanins and other phenolic compounds on nitric oxide production in LPS/IFN-c-activated RAW 264.7 macrophages



Inhibitory effects of anthocyanins and other phenolic compounds on nitric oxide production in LPS/IFN-c-activated RAW 264.7 macrophages



Journal of Agricultural and Food Chemistry 50(4): 0-7




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