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Lactic acid bacteria, e.g., lactococci, streptococci, and lactobacilli, widely used as starter cultures for the fermentation of a large variety of foods, have been intensively investigated
There is currently no established tolerable upper limit
The additional use of L-carnitine helps to reduce the level of lactic acid in the muscles, which is formed as a result of their intense work
Keap1 recruits Neh2 through binding to ETGE and DLG motifs: characterization of the two-site molecular recognition model
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