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The folate content was 80% and 40% higher in the dough after fermentation and in the wholemeal rye bread, resp., compared to the starting flour, and similarly, 109% and 38%, resp., in the wheat bread

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This compound blend is frequently investigated for its involvement in lipotropic signalling, fatty-acid transport pathways, and mitochondrial-energy research

Epigenetic genes and epilepsy - emerging mechanisms and clinical applications