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doi: 10.1016/j.celrep.2021.109112 240 ZengJ.ChenY.DingR.FengL.FuZ.YangS.et al

The result is a functional food with an excellent taste , which uses unique stabilisation to limit oxidation and make daily use comfortable, with no unpleasant aftertaste

Cysteine has traditionally been considered to be a hydrophilic amino acid, based largely on the chemical parallel between its thiol group and the hydroxyl groups in the side chains of other polar amino acids

Illustratively, there are particular distinctions from the platelet-derived growth factor (PDGF-BB) activity (Seveljevic-Jaran et al., 2006

Both work differently and serve complementary purposes

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