https://www.selleckchem.com/products/jib-04.html
1%, 0.7 mg GAE/g, and 13.4%, up to 12.7%, 1.5 mg GAE/g, and 28.8%, respectively. A significant (p less then 0.05) increment was observed in Ca, Fe, K, Mg, P, and Z content of the gluten-free pasta and all addition ratios of quinoa flour. As a result, increasing amount of quinoa flour enriched the nutritional composition of gluten-free pasta but high utilization ratio resulted in slight sensory losses. This study evaluated whether the addition of a nitinol staple-plate to a single cannulated screw increased the mechanical stability for
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