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Articles

Original Research

Published on 22 Sep 2016

The Highly Conserved Escherichia coli Transcription Factor YhaJ Regulates Aromatic Compound Degradation

in Microbiotechnology

Noa Palevsky
Benjamin Shemer
James P. R. Connolly
Shimshon Belkin

Frontiers in Microbiology

doi 10.3389/fmicb.2016.01490

7,616 views
28 citations