Biochem. Biophys. Research Commun. 13, 75 (1963). CRAVERI, R.: Isolamento e studio biologico di una attinomicina. Riv. biol. (Perugia) 48, 237 (1956). DALGLIESH, C. E., A. W. JoHNSON, A. R. ToDD, and L. C. VINING: Actinomycin ...
Concerned with discovering the chemical pathways of biosynthesis, this book devotes four chapters to the use of isotopes in biosynthetic research and the biosynthesis of enzyme cofactors and vitamin B12 and of reduced polyketides such as ...
This new volume of Methods in Enzymology continues the legacy of this premier serial by containing quality chapters authored by leaders in the field. The third of 3 volumes covering Natural product biosynthesis by microorganisms and plants.
This two-volume treatment of the subject will showcase the most important chemical classes of complex natural products: the peptides, made by the assembly of short chains of amino acid subunits, and the polyketides, assembled from the ...
This new volume of Methods in Enzymology continues the legacy of this premier serial by containing quality chapters authored by leaders in the field.
This is a book about experiments and results of experiments.
While not all questions have yet been answered, the forum is set for a great scope of further research in the study of tetrapyrroles. • Of interest to biochemists, organic chemists and plant scientists • The book focusses on the ...
The landmark synthesis of strychnine was reported by Woodward and coworkers in 1954, 6 years after its structure determination [58]. Since then, many synthetic chemists have been confronted with strychnine, which is a classic among the ...
This two-volume treatment of the subject will showcase the most important chemical classes of complex natural products: the peptides, made by the assembly of short chains of amino acid subunits, and the polyketides, assembled from the ...
This eclectic volume features reviews on cutting-edge topics of interest to postgraduates and researchers alike.
Food Biosynthesis, Volume One in the Handbook of Food Bioengineering series, describes the main aspects related to the biological production of synthetic ingredients and natural foods, highlighting the impact of bacteria and plants in the ...