What protein features make p-hydroxybenzoate hydroxylase react rapidly with oxygen?

W.J.H. van Berkel, M.H.M. Eppink, H.A. Schreuder, M. Ortiz-Maldanado, B. Palfey, D.P. Ballou, B. Entsch

Research output: Chapter in Book/Report/Conference proceedingConference paper

Original languageEnglish
Title of host publicationFlavins and flavoproteins 1999 : Proceedings 13th International Symposium, Konstanz, Germany, 1999 / Ghisla S, Kroneck P, Macheroux P, Sund H, (Eds). - Berlin : Agency for Scientific Publications, 1999
Pages409-412
Publication statusPublished - 1999

Cite this

van Berkel, W. J. H., Eppink, M. H. M., Schreuder, H. A., Ortiz-Maldanado, M., Palfey, B., Ballou, D. P., & Entsch, B. (1999). What protein features make p-hydroxybenzoate hydroxylase react rapidly with oxygen? In Flavins and flavoproteins 1999 : Proceedings 13th International Symposium, Konstanz, Germany, 1999 / Ghisla S, Kroneck P, Macheroux P, Sund H, (Eds). - Berlin : Agency for Scientific Publications, 1999 (pp. 409-412)