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Forces in yeast flocculation
In the baker's yeast Saccharomyces cerevisiae, cell-cell adhesion (“flocculation”) is conferred by a family of lectin-like proteins known as the flocculin (Flo) proteins. Knowledge of the adhesive and mechanical properties of flocculins is important for understanding the mechanisms of yeast adh...
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| Vydáno v: | Nanoscale |
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| Hlavní autoři: | , , , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
2015
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4304900/ https://ncbi.nlm.nih.gov/pubmed/25515338 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1039/c4nr06315e |
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