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S. W. Min, S. N. Ryu and D. H. Kim, “Anti-Inflammatory Effects of Black Rice, Cyaniding-3-O-β-D-Glycoside, and Its Metabolites, Cyanidin and Protocatechuic Acid,” International Immunopharmacology, Vol. 10, No. 8, 2010, pp. 959-966. doi:10.1016/j.intimp.2010.05.009

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