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 ona protein, and the interactions between any protein and its ligands are fundamental for the protein to function properly.
Buy Protein-Ligand Interactions: Hydrodynamics and Calorimetry book by S. E. Harding from Australia's Online Bookstore, Boomerang Books.
(245mm x 188mm x 20mm)
Oxford University Press
Publisher: Oxford University Press
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