| http://www.w3.org/ns/prov#value | - Differences in digestibility result from intrinsic differences in the nature of food protein and the nature of the cell wall, from the presence of other dietary factors that modify digestion (e.g., dietary fiber, polyphenols such as tannins, and enzyme inhibitors), and from chemical reactions (e.g., binding of the amino groups of lysine and cross-linkages), which may affect the release of amino ac
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