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The large-scale application of biomass-based carbon materials is currently limited by electrochemical efficiency and manufacturing costs

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Iron-fortified foods are have traditionally been thought of as an important source of dietary iron, especially for individuals at risk for iron deficiency, such as infants, young children, pregnant women, and people with certain health conditions

They exist in a regulatory gray area, often sold with labels that say "for research purposes only." This matters for a few reasons: Quality control is inconsistent