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However, during prolonged storage, folate contents gradually dropped, reaching 25% and 38% losses in the bread leavened with bakers yeast and in the bread fermented with sourdough, resp., after 16 weeks, likely due to air oxidation
Possible signs include: Changes may develop slowly over time and may not cause symptoms initially
Your healthcare practitioner will build a personalized plan just for you
Replace the cap tightly after every use to avoid degradation
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