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Autor:
Wall CTJ; Nestlé Institute of Health Sciences, Nestlé Research, Société des Produits Nestlé S.A., Lausanne, Switzerland; Institute of Bioengineering, Life Science Faculty, Ecole Polytechnique Fédérale de Lausanne, Lausanne, Switzerland., Lefebvre G; Nestlé Institute of Food Safety and Analytical Sciences, Nestlé Research, Société des Produits Nestlé S.A., Lausanne, Switzerland., Metairon S; Nestlé Institute of Food Safety and Analytical Sciences, Nestlé Research, Société des Produits Nestlé S.A., Lausanne, Switzerland., Descombes P; Nestlé Institute of Food Safety and Analytical Sciences, Nestlé Research, Société des Produits Nestlé S.A., Lausanne, Switzerland., Wiederkehr A; Nestlé Institute of Health Sciences, Nestlé Research, Société des Produits Nestlé S.A., Lausanne, Switzerland; Institute of Bioengineering, Life Science Faculty, Ecole Polytechnique Fédérale de Lausanne, Lausanne, Switzerland. Electronic address: andreas.wiederkehr@epfl.ch., Santo-Domingo J; Nestlé Institute of Health Sciences, Nestlé Research, Société des Produits Nestlé S.A., Lausanne, Switzerland; Department of Biochemistry and Molecular Biology, Faculty of Medicine, Unidad de Excelencia Instituto de Biología y Genética Molecular (IBGM), University of Valladolid and CSIC, Valladolid, Spain. Electronic address: jaime.santo-domingo@uva.es.
Publikováno v:
The Journal of biological chemistry [J Biol Chem] 2022 Mar; Vol. 298 (3), pp. 101652. Date of Electronic Publication: 2022 Jan 29.