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Moon KE, Oh HH, Jeong DY, Kim YS. Ginsenoside Conversion and Anti-Inflammatory Effect on RAW 264.7 Cells of Ginseng Extract Vinegar. Journal of the Korean Society of Food Science and Nutrition 2021;50:226-235. https://doi.org/10.3746/jkfn.2021.50.3.226

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