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Panighel, G., Ferrarese, I., Lupo, M.G., Sut, S., Dall’Acqua, S. and Ferri, N. (2022) Investigating the in Vitro Mode of Action of Okra (Abelmoschus esculentus) as Hypocholesterolemic, Anti-Inflammatory, and Antioxidant Food. Food Chemistry: Molecular Sciences, 5, Article ID: 100126.
https://doi.org/10.1016/j.fochms.2022.100126

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