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Understanding the formation mechanism of the flavor compounds in stinky tofu brine is crucial for controlling the flavor quality of Changsha stinky tofu. Dynamic changes in associated bacteria, enzymes, and differential metabolites in the metabolic pathway of aromatic amino acids in brine were in...

2026-03-20 | MTBLS2849 | MetaboLights
To identify the phosphorylation site on SNAP-23 used by PKM2, we performed mass spectrometry (MS) analysis of purified recombinant SNAP-23 after phosphorylation assay. MS analysis identified a phosphorylated fragment matched to the peptide 92NFESGK97, suggesting that Ser95 was phosphorylated.
ORGANISM(S): Homo sapiens (Human) 
2016-11-01 | PXD005204 | Pride
Ginkgo leaves are always resources for flavonoids pharmaceutical industry. However, the effect of the elevation and tree age changes on flavonoid biosynthesis have not been detailly explored in Ginkgo leaves. In addition, whether these environmental pressures have similar effects on the biosynthesis...
2020-12-14 | MTBLS962 | MetaboLights
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