Protein-Ligand Interactions
Hydrodynamics and Calorimetry
Published on 21. December 2000
Book
Hardback
354 pages
978-0-19-963749-2 (ISBN)
Description
This book covers the principle hydrodynamic and calorimetric techniques for studying protein-ligand interactions. A ligand is an atom, molecule, or ion that can bind to a specific site on a protein, and the interactions between any protein and its ligands are fundamental for the protein to function properly. The first volume covers the principal hydrodynamic and calorimetric techniques for studying protein-ligand interactions.
More details
Series
Language
English
Place of publication
Oxford
United Kingdom
Target group
College/higher education
Professional and scholarly
Dimensions
Height: 254 mm
Width: 195 mm
Thickness: 23 mm
Weight
915 gr
ISBN-13
978-0-19-963749-2 (9780199637492)
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Schweitzer Classification
Other editions
Additional editions
S. E. Harding | Babur Chowdhry
Protein-Ligand Interactions: Hydrodynamics and Calorimetry
A Practical Approach
Book
12/2000
Oxford University Press
€126.90
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