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(PubMed) Smith AD, Smith SM, de Jager CA, et al

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Amino acid composition of selected proteins using a gene sequencing method to calculate the percentage of specific amino acids in proteins revealed that glutamine comprised 8.9% of the total amino acids in cow’s milk β-casein, 3.8% in chicken egg ovalbumin, and 2.9% in skeletal muscle actin (composite preparation of human and several animal muscles) (1)