Weller, Caroline E; Dhall, Abhinav; Ding, Feizhi; Linares, Edlaine 
; Whedon, Samuel D; Senger, Nicholas A; Tyson, Elizabeth L; Bagert, John D; Li, Xiaosong; Augusto, Ohara ; Chatterjee, Champak
Source: Nature Communications. Unidade: IQ
Subjects: PROTEÍNAS, BIOQUÍMICA
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ABNT
WELLER, Caroline E et al. Aromatic thiol-mediated cleavage of N–O bonds enables chemical ubiquitylation of folded proteins. Nature Communications, v. 7, p. 1-10 art. 12979, 2016Tradução . . Disponível em: https://doi.org/10.1038/ncomms12979. Acesso em: 03 jun. 2024.APA
Weller, C. E., Dhall, A., Ding, F., Linares, E., Whedon, S. D., Senger, N. A., et al. (2016). Aromatic thiol-mediated cleavage of N–O bonds enables chemical ubiquitylation of folded proteins. Nature Communications, 7, 1-10 art. 12979. doi:10.1038/ncomms12979NLM
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 [Internet]. Nature Communications. 2016 ; 7 1-10 art. 12979.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1038/ncomms12979Vancouver
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 [Internet]. Nature Communications. 2016 ; 7 1-10 art. 12979.[citado 2024 jun. 03 ] Available from: https://doi.org/10.1038/ncomms12979
