Swidzińska, K <br/><br/>
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 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0044-6033 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Aorta, Thoracic--enzymology<br/>Energy Metabolism<br/>Fatty Acids--metabolism<br/>Fatty Acids, Unsaturated--metabolism<br/>Fatty Alcohols--metabolism<br/>In Vitro Techniques<br/>Substrate Specificity<br/>Swine