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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書目詳細資料
Main Authors:	Ding, J.L., Li, P., Bow Ho
其他作者:	BIOLOGICAL SCIENCES
格式:	Review
出版:	2014
主題:	LPS-binding and disruption Membrane phospholipids Sushi peptides Synthetic antimicrobial peptides
在線閱讀:	http://scholarbank.nus.edu.sg/handle/10635/102568
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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