Glycosylation is a biochemical process in which sugar molecules are covalently attached to proteins or lipids, forming glycoproteins or glycolipids. It affects protein folding, stability, and cell signaling. The term encompasses various enzymatic pathways that modify biomolecules, impacting function and recognition in biological systems.
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1:00Complement
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0:57Cristae
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1:09Cytokinesis
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1:04Cytoplasm
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1:02Eosinophil
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0:59Ependymal
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1:04Erythrocyte
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1:20Glycosylation
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1:07Heterozygous
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1:09Homeostasis
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