Any feedback?
Literature summary for 4.4.1.4 extracted from
- Identification of candidate amino acids involved in the formation of pink-red pigments in onion (Allium cepa L.) juice and separation by HPLC. (2010), J Food Sci, 75, C684-9.
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
