The phosphoribosyltransferases (PRTases) are involved in purine, pyrimidine and amino acid synthesis 3. Structures of several type I PRTases reveal a common α/β-fold called the PRPP motif and ...
When fish spoils, a substance called hypoxanthine (HX·hypoxanthine) forms. The higher the concentration of this substance, the more spoiled the fish is. Previously, measuring HX concentration ...
Fish is a highly perishable food. When checking whether it is fresh, people typically first examine the eyes and gills, but this alone is insufficient to determine freshness accurately. When fish ...
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