Učitavanje...
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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| Izdano u: | Nanoscale |
|---|---|
| Glavni autori: | , , , , , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
2015
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| Teme: | |
| Online pristup: | 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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