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Employing integrated multi-omics approaches across diverse LC subtypes and dynamic treatment states is essential

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Using more than this can lead to harmful effects

P = 0.006) or metformin (OR = 1.37

Mild digestive upset has also been reported, particularly at higher doses

They have claimed that the addition of bacterial GGT enzyme during dough making can result in better extensibility of dough, which would help in producing flattened dough during the manufacturing of products like bread, flatbread, crackers, pizzas, pasta, noodles, laminated baking products, biscuits, baguettes, and hamburgers