Carbohydrate molecular recognition: a spectroscopic investigation of carbohydrate-aromatic interactions.
The physical basis of carbohydrate molecular recognition at aromatic protein binding sites is explored by creating molecular complexes between a series of selected monosaccharides and toluene (as a truncated model for phenylalanine). They are formed at low temperatures under molecular beam condition...
| Príomhchruthaitheoirí: | , , , , , , |
|---|---|
| Formáid: | Journal article |
| Teanga: | English |
| Foilsithe / Cruthaithe: |
2007
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