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Similar content being viewed by others Subjects Main The primary focus of food science research has traditionally been on understanding the nutritional composition and energy-yielding properties of food, emphasizing energy provision, macronutrient balance and micronutrient adequacy

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Characterization of two Arabidopsis thaliana glutathione S-transferases

Recent studies have highlighted the importance of studying the effects of co-consumed food compounds on gut bacteria (Culp et al, 2024)