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Folate contents in fresh, non-pasteurized juices were reduced by 1140% in leafy vegetables (beet greens, turnip greens, Romaine lettuce, and carrot greens), by 3249% in root vegetables (beet, turnip, and carrot), and by 49% in broccoli compared to the initial vegetables 403
doi: 10.1155/2020/2624734 196 MooreJ
Protect solutions from light and store at 2-8C, preparing single-use aliquots for longer storage at -20C
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