Tissue-specific isoforms of chicken myomesin are generated by alternative splicing

Stefan Bantle; Stephan Keller; Irmgard Haussmann; Daniel Auerbach; Evelyne Perriard; Stephan Mühlebach; Jean Claude Perriard

doi:10.1074/jbc.271.32.19042

Tissue-specific isoforms of chicken myomesin are generated by alternative splicing

Stefan Bantle
, Stephan Keller
, Irmgard Haussmann
, Daniel Auerbach
, Evelyne Perriard
, Stephan Mühlebach
, Jean Claude Perriard^*

^*Corresponding author for this work

Swiss Federal Institute of Technology Zurich

Research output: Contribution to journal › Article › peer-review

20 Citations (Scopus)

Original language	English
Pages (from-to)	19042-19052
Number of pages	11
Journal	Journal of Biological Chemistry
Volume	271
Issue number	32
DOIs	https://doi.org/10.1074/jbc.271.32.19042
Publication status	Published (VoR) - 1996

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title = "Tissue-specific isoforms of chicken myomesin are generated by alternative splicing",

author = "Stefan Bantle and Stephan Keller and Irmgard Haussmann and Daniel Auerbach and Evelyne Perriard and Stephan M{\"u}hlebach and Perriard, \{Jean Claude\}",

year = "1996",

doi = "10.1074/jbc.271.32.19042",

language = "English",

volume = "271",

pages = "19042--19052",

journal = "Journal of Biological Chemistry",

issn = "0021-9258",

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T1 - Tissue-specific isoforms of chicken myomesin are generated by alternative splicing

AU - Bantle, Stefan

AU - Keller, Stephan

AU - Haussmann, Irmgard

AU - Auerbach, Daniel

AU - Perriard, Evelyne

AU - Mühlebach, Stephan

AU - Perriard, Jean Claude

PY - 1996

Y1 - 1996

UR - https://www.scopus.com/pages/publications/0029778173

UR - https://www.scopus.com/pages/publications/0029778173#tab=citedBy

U2 - 10.1074/jbc.271.32.19042

DO - 10.1074/jbc.271.32.19042

M3 - Article

C2 - 8702575

AN - SCOPUS:0029778173

SN - 0021-9258

VL - 271

SP - 19042

EP - 19052

JO - Journal of Biological Chemistry

JF - Journal of Biological Chemistry

IS - 32

ER -

Tissue-specific isoforms of chicken myomesin are generated by alternative splicing

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