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Biosynthesis of food constituents: Amino acids: 2. The alanine-valine-leucine, serine-cysteine-glycine, and aromatic and heterocyclic amino acids groups – a review
biosynthesis amino acids alanine valine leucine serine glycine cysteine phenylalanine tyrosine tryptophan histidine
2014/3/17
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 glycolyt...