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doi: 10.1016/j.ghir.2010.03.002
While fermentation alters the form and organization of these proteins, they remain integral to the foods structure rather than existing as a separate or added element

N., Lin, T., & Pedersen (2016)

Thus, these data indicate that decreased lipid accumulation by GSH depletion is primarily due to diminished lipogenesis rather than increased fatty acid utilization
