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[39] The fatty-diacid section (eicosanedioic acid) is linked via a glutamic acid and two (2-(2-aminoethoxy)ethoxy)acetic acid units to the side chain of the lysine residue
Noce A, Fabrini R, Dess M, Bocedi A, Santini S, Rovella V et al
CL Answer I've heard that soaking dried beans for 24 hours reduces the phytate level, allowing for greater access to nutrients
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