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When food is stored in conditions that favor the growth of beneficial bacteria, like lactic acid bacteria, these microorganisms eat or break down sugar molecules in the food and produce byproducts, some of which can make food safer to consume for longer periods

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Temerdashev, Z.A., Frolova, N.A., and Kolychev, I.A., Determination of phenolic compounds in medicinal herbs by reversed-phase HPLC, J

Loomis and Fritz Albert Lipmann discovered DNP's mechanism of action and reported it in a 1948 publication
