EFFECT OF PH AND FATTY-ACID CHAIN-LENGTH ON THE INTERACTION OF MYELIN BASIC-PROTEIN WITH PHOSPHATIDYLGLYCEROL

被引：37
作者：
BOGGS, JM
STAMP, D
MOSCARELLO, MA
机构：
来源：
BIOCHEMISTRY | 1982年 / 21卷 / 06期
关键词：
D O I：
10.1021/bi00535a016
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
引用
收藏
页码：1208 / 1214
页数：7
相关论文
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