The Molecular Biology Society of Japan

[1P-0324] Effect of the phosphorylation state of PKC on its stability in Saccharomyces cerevisiae

〇Wataru Nomura1,2, Arisa Imai3, Tsuyoshi Goto1,2, Teruo Kawada1,2, Yoshiharu Inoue3 (1.Div. of Food Sci. & Biotechnol., Grad. Sch. of Agric., Kyoto Univ., 2.Research Unit for Physiological Chemistry, 3.Div. of Appl. Life Sci., Grad. Sch. of Agric., Kyoto Univ.)

PKC, yeast, Pkc1, TORC2

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