Upon fermentation, kefirs produce a variety of fermentation by-products which include lactic acid, acetic acid, acetaldehyde, ethanol, acetoin, diacetyl, carbon dioxide and several micronutrients, contributing to unique taste and aroma properties (Guzel-Seydim et al., 2000
Vascular inflammation in hypertension: Targeting lipid mediators unbalance and nitrosative stress [J]
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Social behavior is modulated by valence-encoding mPFC-amygdala sub-circuitry