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Bellomo G, Palladini G, Vairetti M (1997) Intranuclear distribution, function and fate of glutathione and glutathione-S-conjugate in living rat hepatocytes studied by fluorescence microscopy

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Comparative Analysis of Carnitine Content in Foods An analysis that compares the carnitine content of various food groups shows that red meats (beef and lamb in particular) are the most abundant sources, followed by milk, fish, and chicken, while all the plant foods have rather low amounts of carnitine

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