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Age-related changes of brain iron load changes in the frontal cortex in APPswe/PS1E9 transgenic mouse model of Alzheimer's disease

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Introduction of OsglyII gene into Oryza sativa for increasing salinity tolerance

Conclusion When MSG and/or other umami substances are added to complex food ingredients, MSG activates any existing kokumi substances, and in turn, these activated kokumi substances activate MSG to induce mouthfulness and continuity