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, Ramkumar, A

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Informasi Umum Terkait Kandungan (cara kerja/fungsi): *Informasi ini bersifat edukatif dan tidak dimaksudkan sebagai klaim manfaat langsung dari produk

PLoS ONE 13 , e0191102 (2018)

mechanisms of folate losses during food processing Folates are water soluble and more stable in alkaline conditions with the lowest stability, unfortunately, in the pH range commonly encountered in plant foods (pH 46)

A vascular accident or a prenatal torsion rather than an endocrinopathy are possible explanation of the physiopathology of a fibrotic nodule that is commonly observed at the edge of the spermatic cord