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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

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Researchers can explore additional educational content in the Frontier Peptide Labs Research Library, including articles covering peptide biology, analytical chemistry, molecular signaling, laboratory methodologies, peptide quality control, and current scientific research topics