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most can be stored at room temperature for a limited period after first use per product labeling
To determine behavioral response to noxious heat, the surface temperature of the hot plate was maintained at 55 C
The long-term intake of red meat significantly increases the levels of the carnitine metabolites trimethylamine (TMA) and trimethylamine-N-oxide (TMAO), leading to endothelial dysfunction and adverse cardiovascular events [241]
Urinary excretion of N-methylhistamine as a marker of disease activity in inflammatory bowel disease
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