BIOPEP-UWM: Peptide Data
ID
Name
Sequence
FGHPY
Chemical Mass
Number of residues
Monoisotopic Mass
EC50
IC50
µM
Additional Information
Korean fermented mussel sauce is traditionally prepared from a mixture of mussels and by fermentation over 20% NaCl (w/w) for a period of 6-12 months.
activity
references
function information
database references
screen and print peptide data
list of peptides