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Literature summary extracted from
- Feedback inhibition of porcine muscle alanyl and arginyl aminopeptidases in cured meat products (1998), J. Agric. Food Chem., 46, 4982-4986.
Inhibitors
| EC Number | Inhibitors | Comment | Organism | Structure |
|---|---|---|---|---|
| 3.4.11.6 | amino acids | - |
Sus scrofa |  |
Organism
| EC Number | Organism | UniProt | Comment | Textmining |
|---|---|---|---|---|
| 3.4.11.6 | Sus scrofa | - |
- |
- |
Source Tissue
| EC Number | Source Tissue | Comment | Organism | Textmining |
|---|---|---|---|---|
| 3.4.11.6 | skeletal muscle | - |
Sus scrofa | - |
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Release 2023.1 (January 2023)
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