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Trends Plant Sci 16:300309 Mittova V, Volokita M, Guy M, Tal M (2000) Activities of SOD and the ascorbate-glutathione cycle enzymes in subcellular compartments in leaves and roots of the cultivated tomato and its wild salt tolerant relative Lycopersicon pennellii

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The folate losses observed after the boiling (process A) or steaming (process B) of raw noodles, drying of fresh noodles prepared by either of the two types of noodle processing methods, and cooking (boiling) of dried noodles prepared using processes A or B were 42% or 20%, 0%, and 72% or 53%, resp., compared to the initial content of added folic acid in fortified rice 459