Understanding the formation mechanism of the flavor compounds in stinky tofu brine is crucial for controlling the flavor quality of Changsha stinky tofu. Dynamic changes in associated bacteria, enzymes, and differential metabolites in the metabolic pathway of aromatic amino acids in brine were in...
OBJECTIVE: This study aimed to investigate the plasma metabolic profile of patients with extracranial arteriovenous malformations (AVM).
METHOD: Plasma samples were collected from 32 AVM patients and 30 healthy controls (HC). Ultra-high performance liquid c...