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Nonetheless, this approach poses significant challenges related to collection, transport, and handling, making it generally impractical for large cohort studies

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While the organic acid content of these cheeses is generally the highest in lactic acid, it is also known that they contain formic acid, acetic acid, succinic acid, butanoic acid, 3-Methyl-butanoic acid, hexanoic acid, octanoic acid, and malic acid (160)

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