Characterization of a NK-lysin antimicrobial peptide gene from channel catfish

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	Characterization of a NK-lysin antimicrobial peptide gene from channel catfish
	Wang, Q ; Bao, BL ; Wang, YP ; Peatman, E ; Liu, ZJ
刊名	FISH & SHELLFISH IMMUNOLOGY
	2006-03-01
卷号	20 期号:3 页码:419-426
关键词	catfish fish NK-lysin granulysin antimicrobial peptide immunity disease
ISSN号	1050-4648
通讯作者	Liu, ZJ, Auburn Univ, Dept Fisheries & Allied Aquacultures, Fish Mol Genet & Biotechnol Lab, 203 Swingle Hall, Auburn, AL 36849 USA
学科主题	Fisheries; Immunology; Marine & Freshwater Biology; Veterinary Sciences
WOS标题词	Science & Technology ; Life Sciences & Biomedicine
类目[WOS]	Fisheries ; Immunology ; Marine & Freshwater Biology ; Veterinary Sciences
研究领域[WOS]	Fisheries ; Immunology ; Marine & Freshwater Biology ; Veterinary Sciences
关键词[WOS]	EXPRESSED SEQUENCE TAGS ; T-CELL-ACTIVATION ; EDWARDSIELLA-ICTALURI ; MEDIATED APOPTOSIS ; GENOMIC STRUCTURE ; CDNA CLONING ; GRANULYSIN ; IDENTIFICATION ; SPLEEN ; ANTIBACTERIAL
收录类别	SCI
语种	英语
WOS记录号	WOS:000233511800016
公开日期	2010-10-13
内容类型	期刊论文
源URL	[http://ir.ihb.ac.cn/handle/152342/9094]
专题	水生生物研究所_中科院水生所知识产出（2009年前）_期刊论文
作者单位	1.Auburn Univ, Dept Fisheries & Allied Aquacultures, Fish Mol Genet & Biotechnol Lab, Auburn, AL 36849 USA 2.Auburn Univ, Program Cell & Mol Biosci, Aquat Genom Unit, Auburn, AL 36849 USA 3.E China Normal Univ, Shanghai 200062, Peoples R China 4.Shanghai Fisheries Univ, Coll Aquat Life Sci & Technol, Shanghai 200090, Peoples R China 5.Chinese Acad Sci, Inst Hydrobiol, Wuhan, Peoples R China
推荐引用方式 GB/T 7714	Wang, Q,Bao, BL,Wang, YP,et al. Characterization of a NK-lysin antimicrobial peptide gene from channel catfish[J]. FISH & SHELLFISH IMMUNOLOGY,2006,20(3):419-426.
APA	Wang, Q,Bao, BL,Wang, YP,Peatman, E,&Liu, ZJ.(2006).Characterization of a NK-lysin antimicrobial peptide gene from channel catfish.FISH & SHELLFISH IMMUNOLOGY,20(3),419-426.
MLA	Wang, Q,et al."Characterization of a NK-lysin antimicrobial peptide gene from channel catfish".FISH & SHELLFISH IMMUNOLOGY 20.3(2006):419-426.