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Common routes of exposure to these low-molecular weight compounds include inhalation, dermal contact, and ingestion via common contaminated food sources (corn, cereals, ground and tree nuts, spices, dried fruits, apples, coffee, meat, milk, and eggs)
Later work has shown that disulfides in these strained contexts do occur, despite their strain, which likely relates to their functional redox role in proteins (Wouters et al., 2010
A gas station customer, a retired professor, saw that this young man was capable of more
Jong MC