释义 |
leu·cine \ˈlüˌsēn, -üsən\ noun (-s) Etymology: International Scientific Vocabulary leuc- + -ine : a white crystalline amino acid (CH3)2CHCH2CH(NH2)COOH that is obtained by the hydrolysis of most dietary proteins (as casein or zein) and is also made synthetically and that in its levorotatory l-form is essential in the nutrition of animals and man; α-amino-γ-methyl-valeric acid |