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Consequently, folic acid averages of around 1025% in the flour are necessary to compensate for the losses during baking and to achieve the required folic acid values in fortified bakery products 302,426,428,429

Reprogramming of the Caseinolytic Protease by ADEP Antibiotics: Molecular Mechanism, Cellular Consequences, Therapeutic Potential

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Pharmacokinetic endpoints: if the research objective includes PK characterisation, build in LC-MS quantification of serum peptide at multiple timepoints to generate a concentration-time curve

doi: 10.1158/0008-5472.CAN-16-0873
