机译:赖氨酸的生物素化方法确定了酿酒酵母中乙酰化的组蛋白H3赖氨酸79作为Sir2的底物
Department of Biophysics and Biophysical Chemistry, The Johns Hopkins University School of Medicine, 725 North Wolfe Street, Baltimore, MD 21205;
Department of Pharmacology and Molecular Sciences, The Johns Hopkins University School of Medicine, 725 North Wolfe Street Baltimore, MD 21205;
Department of Pharmacology and Molecular Sciences, The Johns Hopkins University School of Medicine, 725 North Wolfe Street Baltimore, MD 21205;
Department of Molecular Biology and Genetics and High Throughput Biology Center, The Johns Hopkins University School of Medicine, 733 North Broadway, Baltimore, MD 21205;
Department of Pharmacology and Molecular Sciences, The Johns Hopkins University School of Medicine, 725 North Wolfe Street Baltimore, MD 21205;
Department of Biophysics and Biophysical Chemistry, The Johns Hopkins University School of Medicine, 725 North Wolfe Street, Baltimore, MD 21205,'Howard Hughes Medical Institute, The Johns Hopkins University School of Medicine, 725 North Wolfe Street,Baltimore, MD 21205;
机译:酿酒酵母中组蛋白H3中乙酰化和甲基化赖氨酸残基同时突变的遗传和全基因组分析。
机译:酿酒酵母组蛋白H3中乙酰化和甲基化赖氨酸残基同时突变的遗传和全基因组分析
机译:Dot1p对组蛋白H3赖氨酸79的甲基化在酿酒酵母中对UV损伤的应答中起多种作用。
机译:用电喷雾碰撞诱导的解离串联质谱法研究乙酰化赖氨酸,丝氨酸,苏氨酸和三甲基化赖氨酸肽
机译:组蛋白H3赖氨酸36修饰可区分酿酒酵母基因组的转录和非转录区域。
机译:PNAS Plus:赖氨酸的生物素化方法可鉴定酿酒酵母中乙酰化的组蛋白H3赖氨酸79作为Sir2的底物
机译:赖氨酸方法的生物素化鉴定甲酰基化的组蛋白H3赖氨酸79,作为SiR2的底物