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In traditional preparations, endogenous bacteria from cabbage initiate fermentation in an anaerobic brine environment, converting plant-derived carbohydrates into lactic acid along with carbon dioxide, acetic acid, and various bioactive compounds (National-Research-Council, 1992
Surprisingly though, a second-generation GLP-1RA conjugate composed of vitamin B12 and exendin-4 was reported to reduce the adverse reactions, exhibiting improved tolerance (230)
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