Effect of fatty acid chain length and saturation on formation of the acylenzyme complex by the isolated aortic enzyme fraction.
Swidzińska, K
Effect of fatty acid chain length and saturation on formation of the acylenzyme complex by the isolated aortic enzyme fraction. [electronic resource] - Acta physiologica Polonica - 262-7 p. digital
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
0044-6033
Animals
Aorta, Thoracic--enzymology
Energy Metabolism
Fatty Acids--metabolism
Fatty Acids, Unsaturated--metabolism
Fatty Alcohols--metabolism
In Vitro Techniques
Substrate Specificity
Swine
Effect of fatty acid chain length and saturation on formation of the acylenzyme complex by the isolated aortic enzyme fraction. [electronic resource] - Acta physiologica Polonica - 262-7 p. digital
Publication Type: Journal Article; Research Support, Non-U.S. Gov't
0044-6033
Animals
Aorta, Thoracic--enzymology
Energy Metabolism
Fatty Acids--metabolism
Fatty Acids, Unsaturated--metabolism
Fatty Alcohols--metabolism
In Vitro Techniques
Substrate Specificity
Swine