Biosynthesis of food constituents: Amino acids: 2. The alanine-valine-leucine, serine-cysteine-glycine, and aromatic and heterocyclic amino acids groups - a review
This review article gives a survey of principal pathways that lead to the biosynthesis of the proteinogenic amino acids of the alanine-valine-leucine group starting with pyruvic acid from the glycolytic pathway and serine-cysteine-glycine group starting with 3-phospho-d-glyceric acid from the glycol...
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| Principais autores: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Czech Academy of Agricultural Sciences
2006-04-01
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| coleção: | Czech Journal of Food Sciences |
| Assuntos: | |
| Acesso em linha: | https://cjfs.agriculturejournals.cz/artkey/cjf-200602-0001_biosynthesis-of-food-constituents-amino-acids-2-the-alanine-valine-leucine-serine-cysteine-glycine-and-aro.php |
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