Protein–RNA interactions: structural characteristics and hotspot amino acids
نویسندگان
چکیده
منابع مشابه
conjugated linoleic acids, amino acid profile and other characteristics of meat produced under identical condition from two iranian fat tailed breeds of lamb
گوشت قرمز یکی از مهم ترین فرآورده های دامی در تأمین پروتئین و انرژی می باشد که در حمل ویتامین های محلول در چربی نیز حائز اهمیت می باشد. انسان مانند سایر مهره داران اسید های چرب ضروری (لینولئیک و آلفا لینولنیک) مورد نیاز خود از طریق غذا تأمین می نماید. اسید های چرب ضروی پیش ساز اسید های چرب غیر اشباع با چند پیوند دوگانه هستند. اسید لینولنیک پیش ساز اسیدهای چرب امگا 3 و اسید لینولئیک نیز پیش ساز ...
Nutritional Interactions of Amino Acids
Nutritional interactions of amino acids influence the efficiency with which limiting amino acids are used for growth and other productive purposes. They are responsible for the increase in requirement for essential amino acids as dietary protein increases and may confound the results of growth assays of amino acid availability. The mechanism by which these interactions occur is not fully elucid...
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ژورنال
عنوان ژورنال: RNA
سال: 2018
ISSN: 1355-8382,1469-9001
DOI: 10.1261/rna.066464.118