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The decreased pH during fermentation causes gluten degradation

C, 2011, 115, 2408024084

Shorter assessment periods don't provide reliable data on whether the higher concentration truly improves outcomes

Tissue levels of antioxidants (superoxide dismutase, glutathione) and an oxidative product (malondialdehyde) were determined

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doi: 10.2147/NDT.S336077 45 SarkarSRajalakshmiARAvudaiappanSEswaranS