Journal of the Korean Society of Food Science and Nutrition container_zozavhvmvvbeblrdvsvg22urh4

Published by The Korean Society of Food Science and Nutrition

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Antioxidant and Anti-Inflammatory Effects of Semi-Fermented Tea

Yu-Rim Lee, Gyo-Ha Moon, Kang-Hyun Chung, Kwon-Jai Lee, Doobo Shim, Jong Cheol Kim, Jeung Hee An
2021 | Journal of the Korean Society of Food Science and Nutrition
doi:10.3746/jkfn.2021.50.9.927  
4,414
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2,963 preserved and accessble (bright)
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article-journal 4,414
Type  journal
Status  unknown
ISSN-L?  1226-3311
Print:  1226-3311
Electronic:  2288-5978
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