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doi: 10.3389/fimmu.2024.1413485 25 HouKWuZXChenXYWangJQZhangDXiaoCet al
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The pungent, slightly sharp taste of raw broccoli, rocket, and mustard greens is the taste of this sulphur chemistry at work, a relative of the same notes that the article on the thiol group traced through onions and eggs
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