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To address this knowledge gap, we have developed a series of genetic models that permit spatiotemporal control over the expression of GCLC, the rate-limiting enzyme in GSH synthesis

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After treatment of cashew apple juice with CP, an increase in sucrose content after long exposure time was observed due to degradation of oligosaccharides with significant degree of polymerization, and degradation of all reducing sugars, such as glucose and fructose

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