The Sushi peptides: Structural characterization and mode of action against Gram-negative bacteria

Please use this identifier to cite or link to this item: https://doi.org/10.1007/s00018-008-7456-0

DC Field	Value
dc.title	The Sushi peptides: Structural characterization and mode of action against Gram-negative bacteria
dc.contributor.author	Ding, J.L.
dc.contributor.author	Ho, B.
dc.contributor.author	Li, P.
dc.date.accessioned	2011-07-26T07:06:00Z
dc.date.available	2011-07-26T07:06:00Z
dc.date.issued	2008
dc.identifier.citation	Ding, J.L., Ho, B., Li, P. (2008). The Sushi peptides: Structural characterization and mode of action against Gram-negative bacteria. Cellular and Molecular Life Sciences 65 (7-8) : 1202-1219. ScholarBank@NUS Repository. https://doi.org/10.1007/s00018-008-7456-0
dc.identifier.issn	1420682X
dc.identifier.issn	15691632
dc.identifier.uri	http://scholarbank.nus.edu.sg/handle/10635/24888
dc.description.uri	http://libproxy1.nus.edu.sg/login?url=http://dx.doi.org/10.1007/s00018-008-7456-0
dc.source	Scopus
dc.subject	LPS-binding and disruption
dc.subject	Membrane phospholipids
dc.subject	Sushi peptides
dc.subject	Synthetic antimicrobial peptides
dc.type	Review
dc.contributor.department	BIOLOGICAL SCIENCES
dc.contributor.department	MICROBIOLOGY
dc.description.doi	10.1007/s00018-008-7456-0
dc.description.sourcetitle	Cellular and Molecular Life Sciences
dc.description.volume	65
dc.description.issue	7-8
dc.description.page	1202-1219
dc.identifier.isiut	000255190600015
Appears in Collections:	Staff Publications

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