African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12487

Full Length Research Paper

Expression of GFSKLYFamide-like neuropeptide in the digestive system of the sea cucumber Holothuria scabra (Echinodermata)

Abayomi Ajayi*
  • Abayomi Ajayi*
  • Department of Anatomy, Faculty of Medicine, Kogi State University, Anyigba, PMB 1008, Anyigba, Nigeria; Centre of Excellence for Shrimp Molecular Biology and Biotechnology, Faculty of Science, Mahidol University, Rama VI Road, Bangkok 10400, Thailand.
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Boonsirm Withyachumnarnkul
  • Boonsirm Withyachumnarnkul
  • Department of Anatomy, Faculty of Science, Mahidol University, Rama VI Road, Bangkok 10400, Thailand; Centre of Excellence for Shrimp Molecular Biology and Biotechnology, Faculty of Science, Mahidol University, Rama VI Road, Bangkok 10400, Thailand; Aquatic Animal Biotechnology Research Center, Surat Thani Campus, Surat Thani 84100, Thailand.
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  •  Received: 19 October 2014
  •  Accepted: 17 June 2015
  •  Published: 23 June 2015

How to cite this article

APA /
Ajayi, A., & Withyachumnarnkul, B. (2015). Expression of GFSKLYFamide-like neuropeptide in the digestive system of the sea cucumber Holothuria scabra (Echinodermata). African Journal of Biotechnology , 14(25), 2124-2129.
Chicago /
Abayomi Ajayi, and Boonsirm Withyachumnarnkul,. "Expression of GFSKLYFamide-like neuropeptide in the digestive system of the sea cucumber Holothuria scabra (Echinodermata)." African Journal of Biotechnology 14, no. 25 (2015): 2124-2129.
MLA /
Abayomi Ajayi, et al. "Expression of GFSKLYFamide-like neuropeptide in the digestive system of the sea cucumber Holothuria scabra (Echinodermata)." African Journal of Biotechnology 14.25 (2015): 2124-2129.
DOI /
https://doi.org/10.5897/AJB2014.14256
URL /
https://ftp.academicjournals.org/journal/AJB/article-abstract/6EA3FB553887

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This article is published under the terms of the Creative Commons Attribution License 4.0

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