Conclusions In this work, the melting properties of five saccharides (D--glucose, D--fructose, D-sucrose, D--galactose, and D--xylose) were successfully determined with FSC in a wide range of scanning rates from 1 Ks 1 up to 10000 Ks 1
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The concept of resetting the hunger switch is both physiologically complex and scientifically debated