A ligand is an atom, molecule or ion that can bind to a specific site on a protein. The interactions between any protein and its ligands are essential for the protein to function properly. The first of these two volumes covers the principal hydrodynamic and calorimetric techniques for studying protein-ligand interactions. The second volume covers all the principal spectroscopic and structural methods for investigating protein-ligand interactions.
Buy Protein-ligand Interactions book by S. E. Harding from Australia's Online Independent Bookstore, Boomerang Books.
(234mm x 156mm x 43mm)
Oxford University Press
Publisher: Oxford University Press
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