THE INCORPORATION OF SULFUR AMINO ACIDS INTO THE PROTEINS OF REGENERATING WOUND TISSUE

被引：0
作者：
WILLIAMSON, MB
FROMM, HJ
机构：
来源：
JOURNAL OF BIOLOGICAL CHEMISTRY | 1955年 / 212卷 / 02期
关键词：
D O I：
暂无
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
引用
收藏
页码：705 / 712
页数：8
相关论文
共 50 条
[31]   THE SELECTIVE INCORPORATION OF UNNATURAL AMINO-ACIDS INTO PROTEINS [J].
VIOLA, RE ;
SCHINDLER, JF .
FASEB JOURNAL, 1995, 9 (06) :A1265-A1265
[32]   Synthesis of alanyl nucleobase amino acids and their incorporation into proteins [J].
Talukder, Poulami ;
Dedkova, Larisa M. ;
Ellington, Andrew D. ;
Yakovchuk, Petro ;
Lim, Jaebum ;
Anslyn, Eric V. ;
Hecht, Sidney M. .
BIOORGANIC & MEDICINAL CHEMISTRY, 2016, 24 (18) :4177-4187
[33]   In Vivo Incorporation of Multiple Noncanonical Amino Acids into Proteins [J].
Hoesl, Michael G. ;
Budisa, Nediljko .
ANGEWANDTE CHEMIE-INTERNATIONAL EDITION, 2011, 50 (13) :2896-2902
[34]   Biosynthetic Incorporation of Fluorinated Amino Acids into Peptides and Proteins [J].
Fraser, Samuel A. ;
Easton, Christopher J. .
AUSTRALIAN JOURNAL OF CHEMISTRY, 2015, 68 (01) :9-12
[35]   INCORPORATION OF LABELED AMINO ACIDS INTO TISSUE PROTEINS OF VITAMIN-E-DEFICIENT AND CONTROL RABBITS [J].
DIEHL, JF .
ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS, 1960, 87 (02) :339-340
[36]   BIOSYNTHETIC INCORPORATION OF NONNATURAL AMINO-ACIDS INTO PROTEINS [J].
BRUNNER, J .
CHEMICAL SOCIETY REVIEWS, 1993, 22 (03) :183-189
[37]   EFFECTS OF X-RADIATION ON AMINO ACID INCORPORATION INTO REGENERATING LIVER PROTEINS [J].
ARIYAMA, K ;
TAMVAKOPOULOS, E ;
FAUSTO, N ;
VANLANCK.JL .
RADIATION RESEARCH, 1970, 42 (03) :528-+
[38]   AMINO-ACID-INCORPORATION INTO PROTEINS OF DEGENERATING AND REGENERATING GOLDFISH OPTIC TRACTS [J].
MAXWELL, JK ;
ELAM, JS .
EXPERIMENTAL NEUROLOGY, 1980, 67 (01) :118-130
[39]   RADIATION AND WOUND HEALING - A STUDY OF ROLE OF SULFUR AMINO ACIDS [J].
KINNAMON, KE ;
SUTTER, JL .
RADIATION RESEARCH, 1965, 25 (03) :566-&
[40]   Determination of Sulfur Amino Acids in Milk and Plant Proteins [J].
Paul W. Johns .
Food Analytical Methods, 2021, 14 :108-116
12345