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Barassi A, Corsi Romanelli MM, Pezzilli R, et al Levels of l-arginine and l-citrulline in patients with erectile dysfunction of different etiology

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Data Sci

Flavour and sensory attributes Flavour and sensory qualities of fish meat arise from complex interactions among nucleotides, peptides, amino acids, organic acids, lipid oxidation products and volatile metabolites, all of which shape taste, aroma and mouthfeel

At Mansoura Universitys Physiology Department, Faculty of Veterinary Medicine, the rats were kept in separate plastic cages, at the rate of six per cage, with wood shavings as bedding