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Fermentable fiberous foods include: artichokes, asparagus, onions, apples, green bananas, oats, barley, lentils, beans, and sunchokes

Three batches of pilot samples of DOXHCl solution packaged in pharmaceutical grade high-density polyethylene (HDPE) plastic bottles were kept at 40 C/75% relative humidity for 6 months for accelerated testing, and at 25 C/60% relative humidity for 24 months for long-term testing

doi: 10.3389/fendo.2023.1162445 Received 09 February 2023 Accepted 05 April 2023 Published 20 April 2023 Volume 14 - 2023 Edited by Benjamin Samuel Weeks, Adelphi University, United States Reviewed by Wei Peng, Chengdu University of Traditional Chinese Medicine, China