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How common is vitamin B-12 deficiency
2024;91:AB280
Each step exists to answer a different question
A comparison of retention of folic acid and 5-methyl-THF used for fortification of flour during the noodle-making and the following boiling showed a very low, no significant losses in folic acid during both processes whereas a loss of 28% was found during the noodle-making, compared to fortified flour, and that of 57% during the noodle boiling, compared to fresh noodles, was observed when 5-methyl-THF was used as the fortificant
thaliana possesses three genes, At5g17920, At3g03780, and At5g20980 respectively named MS1, MS2, and MS3