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Sous-vide (60 C/75 min) and steaming (100 C/30 min) did not significantly affect folate amounts in chicken liver, whereas another sous-vide (75 C/45 min), grilling without oil addition (200220 C/4 min), grilling with oil addition (170200 C/6 min), and baking (180 C/30 min) decreased them by 16%, 9%, 22%, and 42%, resp., compared to raw liver 465

Chan RS, Yu BWM, Leung J, Lee JSW, Auyeung TW, Kwok T, Woo J (2019) How dietary patterns are related to inflammaging and mortality in community-dwelling older chinese adults in hong kongA prospective analysis

The glutathione-binding site in glutathione S-transferases

de Godoy, M