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Description
In each case, a typical lipid was incrementally replaced by a ferroptosis-relevant lipid, keeping all other aspects of lipid structures constant, while only changing the lipid structure of interest
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presente in grandi quantit negli alimenti di origine animale , come carne rossa e prodotti lattiero-caseari
One half of each sample was placed in a 1:5 glycerol stock, and frozen at 80 C immediately
