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Q39176188-F383E0DF-C7FE-467E-A4CD-D8BF9B7AF375
Q39176188-F383E0DF-C7FE-467E-A4CD-D8BF9B7AF375
BestRank
Statement
http://www.wikidata.org/entity/statement/Q39176188-F383E0DF-C7FE-467E-A4CD-D8BF9B7AF375
Anthocyanins and proanthocyanidins from blueberry-blackberry fermented beverages inhibit markers of inflammation in macrophages and carbohydrate-utilizing enzymes in vitro.
P1476
Q39176188-F383E0DF-C7FE-467E-A4CD-D8BF9B7AF375
BestRank
Statement
http://www.wikidata.org/entity/statement/Q39176188-F383E0DF-C7FE-467E-A4CD-D8BF9B7AF375
rank
NormalRank
type
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Statement
wasDerivedFrom
6dcc61353add95d3b6f8982bdda407322907c5c0
P1476
Anthocyanins and proanthocyani
......
ate-utilizing enzymes in vitro
@en