PubMed:14514716 / 1321-1498 JSONTXT

{"project":"GlycoBiology-FMA","denotations":[{"id":"_T34","span":{"begin":26,"end":37},"obj":"FMAID:196728"},{"id":"_T35","span":{"begin":26,"end":37},"obj":"FMAID:82739"},{"id":"_T36","span":{"begin":146,"end":153},"obj":"FMAID:50594"},{"id":"_T37","span":{"begin":146,"end":153},"obj":"FMAID:146300"},{"id":"_T38","span":{"begin":164,"end":171},"obj":"FMAID:165447"},{"id":"_T39","span":{"begin":164,"end":171},"obj":"FMAID:67257"}],"namespaces":[{"prefix":"FMAID","uri":"http://purl.org/sig/ont/fma/fma"}],"text":"The incidence of aromatic amino acids brought into close contact with the glycan by the folding process is higher than their normal levels on the surface or in the protein core."}

{"project":"sentences","denotations":[{"id":"TextSentencer_T11","span":{"begin":0,"end":177},"obj":"Sentence"},{"id":"T11","span":{"begin":0,"end":177},"obj":"Sentence"},{"id":"T11","span":{"begin":0,"end":177},"obj":"Sentence"}],"namespaces":[{"prefix":"_base","uri":"http://pubannotation.org/ontology/tao.owl#"}],"text":"The incidence of aromatic amino acids brought into close contact with the glycan by the folding process is higher than their normal levels on the surface or in the protein core."}

{"project":"GO-BP","denotations":[{"id":"T10","span":{"begin":17,"end":37},"obj":"http://purl.obolibrary.org/obo/GO_0015801"}],"text":"The incidence of aromatic amino acids brought into close contact with the glycan by the folding process is higher than their normal levels on the surface or in the protein core."}

{"project":"GO-CC","denotations":[{"id":"T2","span":{"begin":172,"end":176},"obj":"http://purl.obolibrary.org/obo/GO_0019013"}],"text":"The incidence of aromatic amino acids brought into close contact with the glycan by the folding process is higher than their normal levels on the surface or in the protein core."}

{"project":"EDAM-topics","denotations":[{"id":"T24","span":{"begin":26,"end":37},"obj":"http://edamontology.org/topic_0154"},{"id":"T25","span":{"begin":164,"end":171},"obj":"http://edamontology.org/topic_0078"}],"text":"The incidence of aromatic amino acids brought into close contact with the glycan by the folding process is higher than their normal levels on the surface or in the protein core."}

{"project":"EDAM-DFO","denotations":[{"id":"T45","span":{"begin":96,"end":103},"obj":"http://edamontology.org/operation_0004"},{"id":"T46","span":{"begin":96,"end":103},"obj":"http://edamontology.org/operation_2409"},{"id":"T47","span":{"begin":125,"end":131},"obj":"http://edamontology.org/operation_3435"},{"id":"T48","span":{"begin":164,"end":171},"obj":"http://edamontology.org/format_1208"},{"id":"T49","span":{"begin":164,"end":171},"obj":"http://edamontology.org/data_1467"}],"text":"The incidence of aromatic amino acids brought into close contact with the glycan by the folding process is higher than their normal levels on the surface or in the protein core."}