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At the molecular level, the yogurt matrix is composed of hundreds of compounds, including proteins, lipids, carbohydrates, and various metabolites such as amino acids, organic acids, bioactive peptides, nucleic acids, fatty acids, minerals, and aroma volatiles, which contribute to its flavor characteristics (55)

These alternative splice variants have been raised due to the loss or gain of exons or introns, such as OsDJ-1C .1 losses one exon to generate OsDJ-1C .2 and loss of another exon make the second variant OsDJ-1C .3 (Figure S1)

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Stratifying ferroptosis sensitivity in cells and mouse tissues by photochemical activation of lipid peroxidation and fluorescent imaging