European Journal of Organic Chemistry p. 1709 - 1719 (2018)
Update date:2022-08-04
Topics:
Pote, Aditya R.
Vannam, Raghu
Richard, Alissa
Gascón, José
Peczuh, Mark W.
Protein–carbohydrate interactions are at the heart of many biological processes. For lectins, those interactions result simply in the association of two species, whereas for enzymes like glycosidases, association ultimately leads to cleavage and formation
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