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Chang, J.J., Hsu, M.J., Huang, H.P., Chung, D.J., Chang, Y.C. and Wang, C.J. (2013) Mulberry Anthocyanins Inhibit Oleic Acid Induced Lipid Accumulation by Reduction of Lipo-genesis and Promotion of Hepatic Lipid Clearance. Journal of Agricultural and Food Chemistry, 61, 6069-6076.
http://dx.doi.org/10.1021/jf401171k

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