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These findings indicate that thermal processing enhances the bioavailability of polyphenols in sweet potatoes and may guide advancements in food processing technologies
[DOI] [PubMed] [Google Scholar] 122.Singh R.R., Reindl K.M
doi: 10.1038/s41467-021-26131-z
Are the effects of glutathione permanent
Rajini, S.B
5K), and Enoxacin (Fig
