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2017

Lee I-H, Chung H-J, Shin J-S, Ha I-H, Kim M-R, Koh W, et al.. Influence of boiling duration of GCSB-5 on index compound content and antioxidative and anti-inflammatory activity. Pharmacognosy Magazine [Internet]. 2017;13(51):418-424. https://www.ncbi.nlm.nih.gov/pubmed/28839366

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