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  2. inhibition, in enzymology, a phenomenon in which a compound, called an inhibitor, in most cases similar in structure to the substance (substrate) upon which an enzyme acts to form a product, interacts with the enzyme so that the resulting complex either cannot undergo the usual reaction or cannot form the usual product.
    www.britannica.com/science/inhibition-enzymatic-reactions
    www.britannica.com/science/inhibition-enzymatic-reactions
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