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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Factor G Utilizes a Carbohydrate-Binding Cleft That Is Conserved between Horseshoe Crab and Bacteria for the Recognition of beta-1,3-D-Glucans. Journal of Immunology 183:3810-3818.
2009. Published