Journal articles
The Degree and Length of O-Glycosylation of Recombinant Proteins Produced in Pichia pastoris Depends on the Nature of the Protein and the Process Type.
Radoman B, Grünwald-Gruber C, Schmelzer B, Zavec D, Gasser B, Altmann F, et al. The Degree and Length of O-Glycosylation of Recombinant Proteins Produced in Pichia pastoris Depends on the Nature of the Protein and the Process Type. Biotechnology Journal. 2021;16(3):e2000266. doi:https://doi.org/10.1002/biot.202000266
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BOKU Autors
Friedrich Altmann
Ao.Univ.-Prof.i.R. Dipl.-Ing.Dr.nat.techn. Friedrich Altmann
Diethard Mattanovich
Univ.Prof. Dipl.-Ing.Dr.nat.techn. Diethard Mattanovich
Brigitte Gasser
Assoc. Prof. Priv.Doz.DI Dr.nat.techn. Brigitte Gasser
Clemens Grünwald-Gruber
Dipl.-Ing.Dr.nat.techn. Clemens Grünwald-Gruber
Bernhard Schmelzer
Dipl.-Ing.Dr. Bernhard Schmelzer
Domen Zavec
Domen Zavec Ph.D.
