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Upon fermentation, those fermentation compounds contributed to fizzy and fruity taste in water kefir, which is distinct from milk kefir which consists of milky, slightly creamy and tangy flavour (Bueno et al., 2021, Rosa et al.,2017)

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Finally, transmission electron microscopy revealed that SLC25A39 knockout caused severe mitochondrial structural damage, characterized by loss or reduction of mitochondrial cristae in LUAD cells (Fig

Sensitivity to the listed ingredients may occur

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