General Stability | Organism |
---|---|
when assayed in vitro, the enzyme itself exhibits a slow loss of activity even with saturating levels of all reaction components. This slow inactivation is facilitated by high temperature, low concentration of CO2 or Mg2+ and high O2 | Spinacia oleracea |
Organism | UniProt | Comment | Textmining |
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Spinacia oleracea | - |
- |
- |