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The total levels of the 13 triterpenoid saponins varied from 1.77 to 18.20 μg/g in these 19 products, in which oat bran (11 samples) and oatmeal (three samples) had higher levels than cold oat cereal (five samples). Among the 11 commercial oat bran samples, the average total levels of the 13 triterpenoid saponins in the five sprouted oat samples are slightly higher than those in the regular oat bran products.The effect of buffer pKa on the mechanism of electrochemical hydrogen evolution catalyzed by a cobalt porphyrin peptide (CoMP11-Ac
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