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7.1 Food processing parameters and stability 7.1.1 Temperature It was noticed that the antioxidant activity of millet bran peptides was relatively stable at diverse levels of pasteurization involving heating at 63C for 30 min, 69C for 30 min, 75C for 10 min, 80C for 25 s, and 100C for 12 s

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Furthermore, decreased protein levels were found in the father, mother, and sibling

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Research protocols typically use daily dosing for 714 days during the induction phase, with therapeutic effects lasting 30+ days post-treatment despite complete plasma clearance within 12 hours of the final dose