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The effects of Ku Ding tea (Lactuca taiwaniana Maxim) and milk powder on biochemical and immunological parameters of Sprague-Dawley rats were investigated and the possibility of use of Ku Ding tea to reduce physiological discomfort of drinking milk powder was assessed. Eighty rats were randomly assigned to four treatments: basal diet (control), basal diet plus whole milk powder (WM), basal diet plus...
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