Protein-Ligand Interactions Vol. 1 : A Practical ApproachVolume 1: Hydrodynamics and Calorimetry. Este artículo no está disponible.
Idioma: inglés
Editorial: Oxford University Press, Incorporated, 2001
- Primera edición
- Tapa blanda
- Usado
Librería: Better World Books Ltd, Dunfermline, Reino UnidoBetter World Books Ltd
Vendedor de 5 estrellas
Vendedor de IberLibro desde 13 de octubre de 2008
No disponible
Tapa blanda
Condición: Usado - Bueno
EUR 6,14
Descripción del artículo del vendedor
Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.
N° de ref. del artículo GRP84241295
- Título
- Protein-Ligand Interactions Vol. 1 : A Practical ApproachVolume 1: Hydrodynamics and Calorimetry
- Editorial
- Oxford University Press, Incorporated
- Año de publicación
- 2001
- Estado
- Very Good
- Encuadernación
- Encuadernación de tapa blanda
- Idioma
- inglés
- ISBN 10
- 0199637466
- ISBN 13
- 9780199637461
- Edición
- 1st Edition.
- Peso del artículo
- 1,764 libras
- Dimensiones
- N/A
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. Written from a practical standpoint, this book is applicable to both academic and industrial scientists wishing to characterize protein-ligand systems by using a multi-disciplinary approach.
“Sinopsis” puede pertenecer a otra edición de este título.
Reseña del editor
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.
“Acerca de” puede pertenecer a otra edición de este título.