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Folate content declined by 27%, 35%, 41%, and 5263% in the beef after boiling, in the pork loin after pan-broiling, in the chicken breast after boiling, and in the mackerel after shallow-frying, resp

doi:10.1155/2015/648108 Maquart FX, Pickart L, Laurent M, Gillery P, Monboisse JC, Borel JP