Quantitative Effects of O-Linked Glycans on Protein Folding-Reference-Cited by-同舟云学术

Quantitative Effects of O-Linked Glycans on Protein Folding

Published:2017-08-15 Issue:34 Volume:56 Page:4539-4548
ISSN:0006-2960
Container-title:Biochemistry
language:en
Short-container-title:Biochemistry

Author:

Chaffey Patrick K.¹,Guan Xiaoyang¹,Wang Xinfeng¹,Ruan Yuan¹,Li Yaohao¹,Miller Suzannah G.¹,Tran Amy H.¹,Koelsch Theo N.¹,Pass Lomax F.¹,Tan Zhongping¹^ORCID

Affiliation:

1. Department of Chemistry and Biochemistry and BioFrontiers Institute, University of Colorado, Boulder, Colorado 80303, United States

Funder

Division of Chemistry

University of Colorado Boulder

Publisher

American Chemical Society (ACS)

Subject

Biochemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.biochem.7b00483

Reference74 articles.

1. Therapeutic Targets: Progress of Their Exploration and Investigation of Their Characteristics

2. Food-processing enzymes from recombinant microorganisms—a review

3. From the first protein structures to our current knowledge of protein folding: delights and scepticisms

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5. Microbial Enzymes with Special Characteristics for Biotechnological Applications

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