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Ingredient
type of ale
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type of ale
1 compound identified — FoodAtlas / FooDB verified
Highlighted compounds are flavor-active · click to view molecular profile
“iron presented the highest bioaccessibility value in the BSG2 sample (30.03%) composed of 65% Pale Ale malt and 35% Vienna malt”
iron bioaccessibility → presented the highest value in → BSG2 sample composed of 65% Pale Ale malt and 35% Vienna malt