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Davudian S., Shajari N., Kazemi T., Mansoori B., Salehi S., Mohammadi A., Shanehbandi D., Shahgoli V

Liu T, Zhang X (2021) Comparative transcriptome and metabolome analysis reveal glutathione metabolic network and functional genes underlying blue and red-light mediation in maize seedling leaf

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

It might be hypothesized that with time and further restoration of redox balance, reduced PC will lose association with fibrin clot properties, however this concept requires further research to assess the associations during longer follow-up time