Molekularny system kontroli jakości, czyli jak białka wychodzą na prostą (zwiniętą)?

Autor

  • Karolina Matulewska Uniwersytet Gdański
  • Katarzyna Węgrzyn Uniwersytet Gdański
  • Szymon Ziętkiewicz Uniwersytet Gdański

DOI:

https://doi.org/10.26881/tutg.2022.2.02

Słowa kluczowe:

białka szoku termicznego, fałdowanie białek, choroby neurodegeneracyjne, nowotwory

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Bibliografia

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Pobrania

Opublikowane

2022-10-24

Jak cytować

Matulewska, K., Węgrzyn, K., & Ziętkiewicz, S. (2022). Molekularny system kontroli jakości, czyli jak białka wychodzą na prostą (zwiniętą)?. Tutoring Gedanensis, 7(2), 13–22. https://doi.org/10.26881/tutg.2022.2.02

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