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***HACCP- (Hazard analysis critical control point) is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product

AML cells are more resistant to mitoxantrone when co-cultured with M2 macrophages, providing a novel approach for overcoming AML microenvironment-mediated drug resistance (168)

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Properties of hydrophobic amino acids Amino acids that fall under the classification of hydrophobic are alanine, valine, isoleucine, leucine, methionine, phenylalanine, tryptophan and tyrosine