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Preparation of fortified white and yellow Asian noodles, including dough kneading, cutting, and drying, led to minimal (1.3%) folic acid losses compared to fortified wheat flour

Human Genomics Proteomics

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Lead, mercury, and cadmium in blood and their relation to diet among Swedish adults
Rodriguez WE, Wahlang B, Wang Y, Zhang J, Vadhanam MV, Joshi-Barve S, et al
