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Tierische Produkte, insbesondere rotes Fleisch und Milch, sind die Hauptquellen fr L-Carnitin in der Nahrung, whrend pflanzliche Lebensmittel nur geringe Mengen enthalten
Peer review Peer review information Nature Communications thanks Weiqin Chen, Neil Kaplowitz, Hozumi Motohashi and the other, anonymous, reviewer(s) for their contribution to the peer review of this work
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