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Food Industry: As a food additive, it is used to preserve the nutritional quality of food products by preventing oxidation, thereby extending shelf life

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Food buffers the initial fermentation response and reduces nausea

The relative expression levels of SLC25A39 and the reference gene Actin were calculated via the 2 (Ct) method

Common protocols include: Starting Dose: 600 mg to 1,200 mg per infusion

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