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These authors contributed equally: Huifang Yang, Yiran Wang Rights and permissions Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made

This vitamin is present in dairy products, liver, fish, and meat

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