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