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A study published in Nutrition and Cancer found that dairy products, cereals, and breads are generally low in GSH
This interference renders gluten peptides in depolymerized state, making them more water soluble which facilitates their proteolytic cleavage and thus imparting the required dough rheology [87]
Subsequently, the effects of (h)GSH depletion on nodule development and functioning were assessed at both the morphological and transcriptional levels
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