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Journal Article

Study of arginine fermentation in Halobacterium salinarum using quantitative proteomics

MPS-Authors
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Aivaliotis,  M.
Oesterhelt, Dieter / Membrane Biochemistry, Max Planck Institute of Biochemistry, Max Planck Society;

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Damsma,  G.
Oesterhelt, Dieter / Membrane Biochemistry, Max Planck Institute of Biochemistry, Max Planck Society;

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Schlesner,  M.
Oesterhelt, Dieter / Membrane Biochemistry, Max Planck Institute of Biochemistry, Max Planck Society;

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Konstantinidis,  K.
Oesterhelt, Dieter / Membrane Biochemistry, Max Planck Institute of Biochemistry, Max Planck Society;

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Siedler,  F.
Oesterhelt, Dieter / Membrane Biochemistry, Max Planck Institute of Biochemistry, Max Planck Society;

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Pfeiffer,  F.
Oesterhelt, Dieter / Membrane Biochemistry, Max Planck Institute of Biochemistry, Max Planck Society;

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Oesterhelt,  D.
Oesterhelt, Dieter / Membrane Biochemistry, Max Planck Institute of Biochemistry, Max Planck Society;

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Citation

Aivaliotis, M., Damsma, G., Schlesner, M., Konstantinidis, K., Siedler, F., Pfeiffer, F., et al. (2006). Study of arginine fermentation in Halobacterium salinarum using quantitative proteomics. Molecular & Cellular Proteomics, 5(10 Suppl. Suppl. S), S234-S234.


Cite as: https://hdl.handle.net/11858/00-001M-0000-0010-6215-B
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