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Emergence of microfluidics for next generation biomedical devices

Mushrooms as bioactive functional food ingredients Mushrooms have significant value in food processing due to their high nutritional and functional properties that enhance the quality of the final product

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Incubation of Fischer-344 rat nasal mucosal homogenate with acrolein resulted in a concentration-dependent increase in DNA-protein cross-linking, which was not observed following inhalation exposure of rats to acrolein at a concentration of 4.6 mg/m 3 for 6 h (Lam et al., 1985)
