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Aug 30 2013;3(4):154
[DOI] [Google Scholar] 252.Kaltsas A., Markou E., Zachariou A., Dimitriadis F., Mamoulakis C., Andreadakis S., Giannakis I., Tsounapi P., Takenaka A., Sofikitis N
Moreover, cooking methods can reduce iodine content in foods due to its volatile nature, largely varying by cooking methods and food sources [37]
Stearic acid is one of the most prevalent saturated fats in steak
Nature 599 , 302307 (2021)
Once neutral lipids are synthesised through a series of enzymatic reactions, they are deposited in between the inner and outer leaflets of the ER
