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Other common additives utilised by the food industry include microbial transglutaminase (mTG) and, although useful for modifying the functionality of dietary protein, has been found to increase intestinal permeability and suppress pathways involved in protection against enteric pathogens (Santos and Torn 2009
doi: 10.1016/j.schres.2020.06.013
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Preparation of amino acid derivatives as angiotensin IV receptor agonists
