Please use this identifier to cite or link to this item: https://doi.org/10.1007/s00018-008-7456-0
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dc.titleThe Sushi peptides: Structural characterization and mode of action against Gram-negative bacteria
dc.contributor.authorDing, J.L.
dc.contributor.authorHo, B.
dc.contributor.authorLi, P.
dc.date.accessioned2011-07-26T07:06:00Z
dc.date.available2011-07-26T07:06:00Z
dc.date.issued2008
dc.identifier.citationDing, 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.issn1420682X
dc.identifier.issn15691632
dc.identifier.urihttp://scholarbank.nus.edu.sg/handle/10635/24888
dc.description.urihttp://libproxy1.nus.edu.sg/login?url=http://dx.doi.org/10.1007/s00018-008-7456-0
dc.sourceScopus
dc.subjectLPS-binding and disruption
dc.subjectMembrane phospholipids
dc.subjectSushi peptides
dc.subjectSynthetic antimicrobial peptides
dc.typeReview
dc.contributor.departmentBIOLOGICAL SCIENCES
dc.contributor.departmentMICROBIOLOGY
dc.description.doi10.1007/s00018-008-7456-0
dc.description.sourcetitleCellular and Molecular Life Sciences
dc.description.volume65
dc.description.issue7-8
dc.description.page1202-1219
dc.identifier.isiut000255190600015
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