EC 2.4.1.76

EC 2.4.1.76

IUBMB Enzyme Nomenclature. EC. Deleted entry: UDP-glucuronate— bilirubin glucuronosyltransferase. Now included with EC UDP-.
Deleted entry: UDP-glucuronate-bilirubin glucuronosyltransferase. Now included with EC glucuronosyltransferase. History. EC created.
ENZYME entry: EC. Transferred entry: All ENZYME / UniProtKB /Swiss-Prot entries corresponding to All ENZYME / UniProtKB/Swiss-Prot. Guidelines for consistent interim EC 2.4.1.76 and assay conditions. Use of this online version of BRENDA is free for academic research. To assist in these functions, it is essential they have easy access to a collection of EC 2.4.1.76 on the myriad compounds found in foods. Purification of rat-liver microsomal UDP-glucuronyltransferase. Glucuronidation of Drugs and Other Compounds, C. Purification of rat-liver microsomal UDP-glucuronyltransferase. The ec parameter has to be set to be able to search for an EC. EC 2.4.1.76

EC 2.4.1.76 - online progressive

Mark a special word or phrase in this record:. To assist in these functions, it is essential they have easy access to a collection of information on the myriad compounds found in foods. The enzyme-catalyzed formation of bilirubin diglucuronide by a solublized preparation from cat liver microsomes. PAGES YEAR ORGANISM UNIPROT PUBMED ID SOURCE. The ec parameter has to be set to be able to search for an EC. Guidelines for consistent interim terminology and assay conditions.

EC 2.4.1.76 - buses

Includes a foreword by Zdzislaw E. It contains entries describing natural components of food raw materials and products as well as compounds added to foods or formed in the course of storage or processing. The ec parameter has to be set to be able to search for an EC. A temporary nomenclature for the various forms, whose delineation is in a state of flux, is suggested in Ref. This message will disappear when the data is sorted. No link information was found. Each entry contains the name of the component, the chemical and physical characteristics, a description of functional properties related to food use, and nutritional and toxicological data.