In vivo aspects of protein folding and quality control

Balchin, David; Hayer-Hartl, Manajit; Hartl, F. Ulrich

doi:10.1126/science.aac4354

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In vivo aspects of protein folding and quality control

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Balchin, David
Hartl, Franz-Ulrich / Cellular Biochemistry, Max Planck Institute of Biochemistry, Max Planck Society;

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Hayer-Hartl, Manajit
Hayer-Hartl, Manajit / Chaperonin-assisted Protein Folding, Max Planck Institute of Biochemistry, Max Planck Society;

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Hartl, F. Ulrich
Hartl, Franz-Ulrich / Cellular Biochemistry, Max Planck Institute of Biochemistry, Max Planck Society;

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Balchin, D., Hayer-Hartl, M., & Hartl, F. U. (2016). In vivo aspects of protein folding and quality control. Science, 353(6294): aac4354. doi:10.1126/science.aac4354.

Cite as: https://hdl.handle.net/11858/00-001M-0000-002B-0856-C

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