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3.4 Comparison between fresh garlic and fermented black garlic Fermentation transforms fresh garlic into black garlic, altering not only its sensory properties but also its chemical profile and bioactivities [44], as presented in Table 1

Effect of hydroxyethyl starch on drug stability and release of semaglutide in PLGA microspheres

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With this model, pharma companies are entering direct competition with online pharmacies and other integrated solution providers