Proteins for elongation of very long-chain fatty acids (ELOVLs) are critical for the synthesis of long-chain polyunsaturated fatty acids (LC-PUFAs). and they are one group of the rate-limiting enzymes responsible for the initial condensation reaction within the fatty acid elongation. Elovl8 is a newly identified member of the ELOVL protein family. and its evolutionary and functional c... https://www.kingarte.com/product-category/food-servicecommercial-kitchen-equipmentfood-preparation-equipmentcommercial-bread/