Any feedback?
Literature summary for 3.2.1.117 extracted from
- Comparisons of nutritional constituents in soybeans during solid state fermentation times and screening for their glucosidase enzymes and antioxidant properties. (2019), Food Chem, 272, 362-371.
Organism
| Organism | UniProt | Comment | Textmining |
|---|
Use of this online version of BRENDA is free under the CC BY 4.0 license. See terms of use for full details.
Release 2023.1 (January 2023)
Legal
Curated at
Member of
