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nerilen protein kaynaklar: Yumurta (zellikle yemek balangcnda) Yal balk: somon, uskumru, sardalye (ayn zamanda omega-3 kayna) Tavuk gs, hindi Baklagiller: mercimek, nohut, barbunya Whey protein tozu (yemek ncesi 2030 g) Yourt ve kefir (probiyotik katksyla ift etki) 3
doi: 10.1007/s00424-020-02352-x 128 RyszJ.FranczykB.awiskiJ.OlszewskiR.Ciakowska-RyszA.Gluba-BrzzkaA
It is a temporary adaptation effect, not a structural consequence of the drug mechanism
Its a pretty straightforward answer
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