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The folate losses observed after the boiling (process A) or steaming (process B) of raw noodles, drying of fresh noodles prepared by either of the two types of noodle processing methods, and cooking (boiling) of dried noodles prepared using processes A or B were 42% or 20%, 0%, and 72% or 53%, resp., compared to the initial content of added folic acid in fortified rice 459

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pylori who received curcumin 30 mg twice daily showed a reduction in symptom severity and serum pepsinogens (sPGI and sPGII) after 2 months

Decoding the relationship between oxidative stress and antiseizure medications using network pharmacology and molecular docking

Woodside, D

A direct approach to estimating false discovery rates conditional on covariates