The Sushi peptides: Structural characterization and mode of action against Gram-negative bacteria

The Sushi peptides: Structural characterization and mode of action against Gram-negative bacteria

Cellular and Molecular Life Sciences

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Bibliographic Details
Main Authors: Ding, J.L., Li, P., Ho, B.
Other Authors: BIOLOGICAL SCIENCES
Published: 2014
Subjects:
LPS-binding and disruption
Membrane phospholipids
Sushi peptides
Synthetic antimicrobial peptides
Online Access:http://scholarbank.nus.edu.sg/handle/10635/102568
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Institution: National University of Singapore
Description
Summary:Cellular and Molecular Life Sciences

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