Biosynthesis of food constituents: Amino acids: 2. The alanine-valine-leucine, serine-cysteine-glycine, and aromatic and heterocyclic amino acids groups - a review

This review article gives a survey of principal pathways that lead to the biosynthesis of the proteinogenic amino acids of the alanine-valine-leucine group starting with pyruvic acid from the glycolytic pathway and serine-cysteine-glycine group starting with 3-phospho-d-glyceric acid from the glycol...

Full description

Bibliographic Details

Published in:	Czech Journal of Food Sciences
Main Authors:	Jan Velíšek, Karel Cejpek
Format:	Article
Language:	English
Published:	Czech Academy of Agricultural Sciences 2006-04-01
Subjects:	biosynthesis amino acids alanine valine leucine serine glycine cysteine phenylalanine tyrosine tryptophan histidine
Online Access:	https://cjfs.agriculturejournals.cz/artkey/cjf-200602-0001_biosynthesis-of-food-constituents-amino-acids-2-the-alanine-valine-leucine-serine-cysteine-glycine-and-aro.php