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At cellular levels, we detected high levels of polyunsaturated fatty acids, ferrous ions, and molecular oxygen in reported scientific reports as huge problems in DM

Salts, seasonings, food flavourings, namely flavourings for bread, butter, cheeses, ice creams and soups

[DOI] [PMC free article] [PubMed] [Google Scholar] Caserta MT, Bannon Y, Fernandez F, Giunta B, Schoenberg MR, Tan J

doi: 10.1016/j.sjbs.2020.05.018 [DOI] [PMC free article] [PubMed] [Google Scholar] 115
