Mechanical properties of milk sphingomyelin bilayer membranes in the gel phase: Effects of naturally complex heterogeneity, saturation and acyl chain length investigated on liposomes using AFM-Reference-Cited by-同舟云学术

Mechanical properties of milk sphingomyelin bilayer membranes in the gel phase: Effects of naturally complex heterogeneity, saturation and acyl chain length investigated on liposomes using AFM

Published:2018-01 Issue: Volume:210 Page:47-59
ISSN:0009-3084
Container-title:Chemistry and Physics of Lipids
language:en
Short-container-title:Chemistry and Physics of Lipids

Author:

Et-Thakafy Oumaima,Delorme Nicolas,Guyomarc’h Fanny,Lopez Christelle

Funder

Région Bretagne

ARED 8806

European Union

French Ministry of Education and Research

Publisher

Elsevier BV

Subject

Cell Biology,Organic Chemistry,Molecular Biology,Biochemistry

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