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Given that mycelia have a high glutamic acid and sulphurcontaining amino acid content, it can substantially improve the umami flavor and taste of meat analogs (Barzee et al., 2021
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Calcium transient is recovered when 100nM BBG is washed and only 5mM GSH is incubated
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Also the RBC membrane preparations show short term stability if not stored at 4C and utilized within 24 hours
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