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A bread made using yeast usually contains more folate than the flour from which it was made, even though some folate losses occur during baking 126,321,372,419,420,421
doi: 10.1093/nar/gki836
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Wang, L., Lin, M., Hou, X., et al
Ciccarone F, Tagliatesta S, Caiafa P, Zampieri M
