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A comparison of retention of folic acid and 5-methyl-THF used for fortification of flour during the noodle-making and the following boiling showed a very low, no significant losses in folic acid during both processes whereas a loss of 28% was found during the noodle-making, compared to fortified flour, and that of 57% during the noodle boiling, compared to fresh noodles, was observed when 5-methyl-THF was used as the fortificant
3csh: LJ Parker, S Ciccone, LC Italiano, A Primavera, AJ Oakley, CJ Morton, NC Hancock, M Lo Bello & MW Parker (2008) The anti-cancer drug chlorambucil as a substrate for the human polymorphic enzyme glutathione transferase P1-1: kinetic properties and crystallographic characterization of allelic variants
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doi: 10.3389/fnagi.2022.1018371 58 ZhangY.-M.ZhangY.-Q.ChengS.-B.ChenS.-X.ChenA.-L.TangC.-Z
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