Green tea polyphenols increase p53 transcriptional activity and acetylation by suppressing class I histone deacetylases (Q39354874)

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scientific article published on 26 April 2012
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Green tea polyphenols increase p53 transcriptional activity and acetylation by suppressing class I histone deacetylases
scientific article published on 26 April 2012

    Statements

    Green tea polyphenols increase p53 transcriptional activity and acetylation by suppressing class I histone deacetylases (English)
    1 reference
    Vijay S Thakur
    1 reference
    Karishma Gupta
    1 reference
    Sanjay Gupta
    1 reference
    26 April 2012
    1 reference
    41
    1 reference
    1
    1 reference
    353-361
    1 reference

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