Raw FCS data for FC_cd105_adsc4. by Parisa Afzal Haghjoo (22453647)

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Raw FCS data for FC_cd73_adsc3. by Parisa Afzal Haghjoo (22453647)

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Raw FCS data for FC_cd73_adsc4. by Parisa Afzal Haghjoo (22453647)

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LL-37 concentration. by Parisa Afzal Haghjoo (22453647)

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Details of interaction between fat type and roasting temperature on the cholesterol oxidation products of beef sausages. by Kazeem Dauda Adeyemi (21181818)

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Antibacterial activity of medium derived from hADSCs stimulated by <i>E. coli</i> (ECM) on the growth of <i>P. aeruginosa</i>, <i>P. mirabilis</i> and MRSA. by Parisa Afzal Haghjoo (22453647)

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Raw FCS data for FC_cd90_adsc2. by Parisa Afzal Haghjoo (22453647)

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Primer sequences for RT-qPCR. by Wenlong Shen (9313937)

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Lipid oxidation and protein oxidation in beef sausage containing different fats and roasted at different temperatures. by Kazeem Dauda Adeyemi (21181818)

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Low NCOA4 expression promotes the migration and invasion of CCA cells in vitro. by Wenlong Shen (9313937)

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Alterations in hematological parameters induced by dimethoate after 90 days. by Nida Saleem (17194610)

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Principal component analysis (PCA) of the characteristics of beef sausages containing different fat types and cooked at different temperatures. by Kazeem Dauda Adeyemi (21181818)

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Raw data for Fig 4c. by Parisa Afzal Haghjoo (22453647)

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Dataset. by Parisa Afzal Haghjoo (22453647)

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Raw qPCR data for Fig. 1. by Parisa Afzal Haghjoo (22453647)

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Low expression of NCOA4 promotes the proliferation of CCA cells in vitro. by Wenlong Shen (9313937)

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Hematological parameters. by Nida Saleem (17194610)

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Composition of beef sausage. by Kazeem Dauda Adeyemi (21181818)

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Raw LL-37 ELISA data for Fig 2. by Parisa Afzal Haghjoo (22453647)

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Raw data for Fig 3c. by Parisa Afzal Haghjoo (22453647)

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