Degree of roasting is the main determinant of the effects of coffee on NF-kappaB and EpRE. (Q39736581)
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| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Degree of roasting is the main determinant of the effects of coffee on NF-kappaB and EpRE. |
scientific article |
Statements
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Degree of roasting is the main determinant of the effects of coffee on NF-kappaB and EpRE. (English)
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Rune Blomhoff
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Ingvild Paur
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Trude R Balstad
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20 February 2010
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1218-1227
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