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We conclude that
Furin-mediated priming of viral S protein at S1/S2 (P R RA R 685 ) [the underlined AAs refer to critical residues needed for the furin recognition] is a key determinant in the pathogenesis of COVID-19 55,73,329
M., Del Valle J
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Meat and animal by-products, fish and fish by-products (trout 4%), vegetable by-products (beet pulp 0.4%), minerals, various sugars