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pro vyhledávání: '"Yuri Emoto"'
Autor:
Yuri Emoto, Ryoya Katayama, Emi Hibino, Sho Ishihara, Natsuko Goda, Takeshi Tenno, Yoshihiro Kobashigawa, Hiroshi Morioka, Hidekazu Hiroaki
Publikováno v:
Methods and Protocols, Vol 6, Iss 3, p 44 (2023)
The detection and quantification of protein–protein interactions (PPIs) is a crucial technique that often involves the use of recombinant proteins with fusion protein tags, such as maltose-binding protein (MBP) and glutathione-S-transferase (GST).
Externí odkaz:
https://doaj.org/article/ff5d59e96c6b4305a66a0bee55119b82
Autor:
Yuri Emoto, Ryoya Katayama, Emi Hibino, Sho Ishihara, Natsuko Goda, Takeshi Tenno, Yoshihiro Kobashigawa, Hiroshi Morioka, Hidekazu Hiroaki
The detection and quantification of protein–protein interactions (PPIs) is a crucial technique that often involves the use of recombinant proteins with fusion-protein tags, such as maltose-binding protein (MBP) and glutathione-S-transferase (GST).
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dba7ccb2e8d33c241d15e5fd884f58ab
Publikováno v:
Chemical senses. 37(2)
A characteristic astringent taste is elicited by polyphenols. Among the polyphenols, catechins and their polymers are the most abundant polyphenols in wine and tea. A typical green tea polyphenol is epigallocatechin gallate (EGCG). Currently, the mec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::37ac51c0f7a4108d1602104f0e74ac4f
https://pubmed.ncbi.nlm.nih.gov/21890837
https://pubmed.ncbi.nlm.nih.gov/21890837