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Analysis of chemical composition in Chinese olive leaf tea by UHPLC-DAD-Q-TOF-MS/MS and GC–MS and its lipid-lowering effects on the obese mice induced by high-fat diet

ObesityMetabolic SyndromeFood ChemistryNutritionFood Bioactive CompoundBiochemistryLipid NutritionChemical CompositionPhysiologyObese MicePhytochemicalHigh-fat DietMetabolismMedicineHealth Sciences