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Michelle H. Johnson, Elvira Gonzalez de Mejia, Junfeng Fan, Mary Ann Lila and Gad G. Yousef Anthocyanins and proanthocyanidins from blueberry–blackberry fermented beverages inhibit markers of inflammation in macrophages and carbohydrate-utilizing enzymes in vitro Molecular Nutrition & Food Research 57

Version of Record online: 25 MAR 2013 | DOI: 10.1002/mnfr.201200678

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