http://rdf.ncbi.nlm.nih.gov/pubchem/reference/35358118

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bibliographicCitation Bai H, Jiang W, Yan R, Wang F, Jiao L, Duan L, Jia P, Xie Y, Wang S. Comparing the effects of three processing methods on the efficacy of mulberry leaf tea: Analysis of bioactive compounds, bioavailability and bioactivity. Food Chem. 2023 Mar 30;405(Pt B):134900. doi: 10.1016/j.foodchem.2022.134900. PMID: 36413845.
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title Comparing the effects of three processing methods on the efficacy of mulberry leaf tea: Analysis of bioactive compounds, bioavailability and bioactivity
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