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Protein characteristics that affect the quality of vital wheat gluten to be used in baking: a review

Yet, these studies only demonstrated the usefulness in reducing A plaques that were already synthesized and folded, and unable to interfere in upstream pathway control or even blockage

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The Maillard reaction is normally a by-product of cooking and heat treatment, but the resulting taste/flavor can be modified by changing the reaction conditions, such as the pH, salt concentration, the peptide concentration and composition, and the type of sugar (glucose, fructose, or sucrose) [44]

Furthermore, SSP upregulation in some studies may be associated with global metabolic reprogramming in tumor cells, rather than directly driving resistance (138, 139)