Aromatic biosynthesis. XVI. Aromatization of prephenic acid to p-hydroxyphenylpyruvic acid, a step in tyrosine biosynthesis in Escherichia coli. [electronic resource]

By: Contributor(s): Producer: 19981101Description: 102-17 p. digitalISSN:
  • 0006-3002
Subject(s): Online resources: In: Biochimica et biophysica acta vol. 36
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Publication Type: Journal Article

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