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Factors Affecting Glutathione in Foods Cooking Methods and Storage Scientific research indicates that various factors can affect the glutathione content in foods: Heat Processing: Studies suggest that high-temperature cooking methods may reduce glutathione levels in foods
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10.1016/j.tcb.2007.09.001 130 JakusZ.NemethT.VerbeekJ
Consequently, severe deficiency results in prolonged PT, aPTT, and thrombin time, along with absent platelet aggregation to all agonists, including ristocetin
Zhao, A.R
