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Physiological Effects of Red-Colored Food-Derived Bioactive Compounds on Cardiovascular and Metabolic Diseases |
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| Stefani A. Derrick, Aleksandra S. Kristo, Scott K. Reaves, Angelos K. Sikalidis |
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| Natalie E. VandenAkker, Stefano Vendrame, Panagiotis Tsakiroglou, Dorothy Klimis-Zacas |
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| Qiang Wu, Yong Li, Kuan Peng, Xiao-Ling Wang, Zhongyang Ding, Liming Liu, Peng Xu, Gao-Qiang Liu |
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