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1
Q44897854-E75FCB4A-BE74-4E71-8134-CD2F3DA22B8E
Q44897854-E75FCB4A-BE74-4E71-8134-CD2F3DA22B8E
BestRank
Statement
http://www.wikidata.org/entity/statement/Q44897854-E75FCB4A-BE74-4E71-8134-CD2F3DA22B8E
Effect of pH on the stability and structure of yeast hexokinase A. Acidic amino acid residues in the cleft region are critical for the opening and the closing of the structure.
P50
Q44897854-E75FCB4A-BE74-4E71-8134-CD2F3DA22B8E
BestRank
Statement
http://www.wikidata.org/entity/statement/Q44897854-E75FCB4A-BE74-4E71-8134-CD2F3DA22B8E
rank
NormalRank
type
BestRank
Statement
wasDerivedFrom
603559ef0ec9539cd343396f6a0f5e726af7cc8a
P1545
2
http://www.w3.org/2001/XMLSchema#string
P50
Ashutosh Tiwari