Factor G Utilizes a Carbohydrate-Binding Cleft That Is Conserved between Horseshoe Crab and Bacteria for the Recognition of {beta}-1, 3-d-Glucans
Factor G Utilizes a Carbohydrate-Binding Cleft That Is Conserved between Horseshoe Crab and Bacteria for the Recognition of {beta}-1, 3-d-Glucans
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G 因子利用鲎和细菌之间保守的碳水化合物结合裂缝来识别 {β}-1, 3-d-葡聚糖
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发表时间：
2009
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通讯作者：
et al.
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文献类型：
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作者：
Ueda;et al.
