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Weller CE, Dhall A, Ding F, et al. Aromatic thiol-mediated cleavage of N-O bonds enables chemical ubiquitylation of folded proteins. Nat Commun. 2016;7:12979doi: 10.1038/ncomms12979.
Weller, C. E., Dhall, A., Ding, F., Linares, E., Whedon, S. D., Senger, N. A., Tyson, E. L., Bagert, J. D., Li, X., Augusto, O., & Chatterjee, C. (2016). Aromatic thiol-mediated cleavage of N-O bonds enables chemical ubiquitylation of folded proteins. Nature communications, 712979. https://doi.org/10.1038/ncomms12979
Weller, Caroline E, et al. "Aromatic thiol-mediated cleavage of N-O bonds enables chemical ubiquitylation of folded proteins." Nature communications vol. 7 (2016): 12979. doi: https://doi.org/10.1038/ncomms12979
Weller CE, Dhall A, Ding F, Linares E, Whedon SD, Senger NA, Tyson EL, Bagert JD, Li X, Augusto O, Chatterjee C. Aromatic thiol-mediated cleavage of N-O bonds enables chemical ubiquitylation of folded proteins. Nat Commun. 2016 Sep 29;7:12979. doi: 10.1038/ncomms12979. PMID: 27680493; PMCID: PMC5056422.
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