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U., Civi Bayin, E., Genc, S

3.3 Discoloration Mushrooms are susceptible to browning due to microbial contamination or enzymatic activities, with enzyme activities considered the primary cause of browning on fruits and vegetables (47)

However, IVM spanlastics exhibited the highest larvicidal effect, with an LC 50 of 0.05%, followed by IVM Se-NPs (LC 50 : 0.10%), IVM Se-Cs-NCJ (LC 50 : 0.18%), and IVM Cs-NPs (LC 50 : 0.16%)

To investigate the effects of irisin on oxidative stress and mitochondrial function under MPTP treatment, we first measured the levels of lipid peroxidation products, malondialdehyde (MDA) and 4-hydroxynonenal (4-HNE) (Fig

240 They also drive GSC renewal via cytokines such as IL-6 and IL-12

The proportion of stable recompensation was lower in 1-year criteria group compared to 2-year and 3-year criteria (52.7% vs