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Journal: Nutrients, 2019
Volume: 11
Number: 2370

Article: Consumption of Korean Foods with High Flavonoid Contents Reduces the Likelihood of Having Elevated C-Reactive Protein Levels: Data from the 2015–2017 Korea National Health and Nutrition Examination Survey
Authors: by Dongwoo Ham, Shinyoung Jun, Minji Kang, Hee-Young Paik, Hyojee Joung and Sangah Shin
Link: https://www.mdpi.com/2072-6643/11/10/2370

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