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The treatment of vacuum-packed rainbow trout stored at 4 C with nisin (100 g/g) significantly inhibited the growth of Gram-positive bacteria, preserved the nutritional quality of fish lipids, and extended the shelf life of the trout from 12 days to 16 days (33% increase) 73
Using cryo-EM density data of DNP (added in concentration 10 mM) into the UCP1 cavity, the authors modeled the binding location of DNP within the protein
Paying modestly more for a product with verified purity and proper documentation proves worthwhile compared to the risks and wasted effort associated with substandard compounds
doi: 10.1152/ajpendo.00400.2015 37 DaiYMehtaJLChenM
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