Circular dichroism of horseradish peroxidase isoenzymes and apoisoenzymes. UCLA-12-686.
1968
E H Strickland, and
E Kay, and
L M Shannon, and
J Horwitz
UI
MeSH Term
Description
Entries
D007527
Isoenzymes
Structurally related forms of an enzyme. Each isoenzyme has the same mechanism and classification, but differs in its chemical, physical, or immunological characteristics.
An organism of the vegetable kingdom suitable by nature for use as a food, especially by human beings. Not all parts of any given plant are edible but all parts of edible plants have been known to figure as raw or cooked food: leaves, roots, tubers, stems, seeds, buds, fruits, and flowers. The most commonly edible parts of plants are FRUIT, usually sweet, fleshy, and succulent. Most edible plants are commonly cultivated for their nutritional value and are referred to as VEGETABLES.