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Properties of an Aminotransferase of Pea (Pisum sativum L.)

A transaminase (aminotransferase, EC 2.6.1) fraction was partially purified from shoot tips of pea (Pisum sativum L. cv. Alaska) seedlings. With α-ketoglutarate as co-substrate, the enzyme transaminated the following aromatic amino acids: d,l-tryptophan, d,l-tyrosine, and d,l-phenylalanine, as well...

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Sonraí Bibleagrafaíochta
Main Authors: Matheron, Michael E., Moore, Thomas C.
Formáid: Artigo
Teanga:Inglês
Foilsithe: 1973
Ábhair:
Rochtain Ar Líne:https://ncbi.nlm.nih.gov/pmc/articles/PMC366439/
https://ncbi.nlm.nih.gov/pubmed/16658501
Clibeanna: Cuir Clib Leis
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