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These findings suggested that lactic acid bacteria were the main microorganisms in the fermentation of kimchi while they were not the dominant microorganisms in the fermentation of pao cai, as reported in a previous study [32]

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Genetics, body composition, lifestyle changes, and baseline metabolism all influence how quickly adaptation occurs

CYP2E1 mediated deoxynivalenol-induced hepatocyte toxicity by regulating ferroptosis

4.7 Statistical analysis All data are expressed as mean standard deviation

So its not like somethings always in the I want to reduce state or alway in the I want to oxidize state