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Liu Y, Gong S, Li K, Wu G, Zheng X, Zheng J, et al

Dimitrow PP, Rajtar-Salwa R (2016): Obstructive Form of Hypertrophic Cardiomyopathy-Left Ventricular Outflow Tract Gradient: Novel Methods of Provocation, Monitoring of Biomarkers, and Recent Advances in the Treatment

N 6 -methyladenine DNA modification in glioblastoma

Some strains of Lacticaseibacillus casei , Lacticaseibacillus rhamnosus , and Streptococcus thermophilus contribute to the production of branched chain amino acid derivatives and aromatic amino acid derivatives ( Streptococcus thermophilus and Lacticaseibacillus casei metabolize to produce 2,3-butanedione and 2,3-pentanedione during milk laban fermentation ( Contribution of Lactic Acid Bacteria in Fermented Food in Synthesizing Flavor Substances Acetaldehyde, diacetyl, acetoin and butanediol are typical aroma compounds of many fermented dairy products
