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the development of clean label, vegetarian, or vegan products due to their physical, chemical, and nutritional properties. 2) Extraction and characterization of bioactive and techno-functional ingredients (HPLC
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of behavior (doi: 10.3389/fncel.2021.639322), electrophysiology (doi: 10.1111/jnc.14816), energy charge (by HPLC), redox status (colorimetry), mitochondria function (Sea Horse) and mitochondria biogenesis
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