| 書(shū)目名稱 | Glycosylation |
| 副標(biāo)題 | Methods and Protocol |
| 編輯 | Gavin P. Davey |
| 視頻video | http://file.papertrans.cn/388/387117/387117.mp4 |
| 概述 | Includes cutting-edge methods and protocols.Provides step-by-step detail essential for reproducible results.Contains key notes and implementation advice from the experts |
| 叢書(shū)名稱 | Methods in Molecular Biology |
| 圖書(shū)封面 |  |
| 描述 | This volume explores the latest techniques and methods used for performing up-to-date glycosylation research. The chapters in this book are organized into four parts. Part One looks at the latest analytical and bioinformatics technologies that enable the characterization of glycosylation complexity. Part Two details the importance of synthetic chemistry and glycoengineering in the fields of bioprocessing and biotherapeutic development. Part Three discusses systems biology and computational technologies used by scientists to analyze glycosylation events in the cell. Part Four focuses on how cellular glycosylation biomarkers can be identified and used to characterize human clinical datasets. Written in the highly successful .Methods in Molecular Biology. series format, chapters include introductions to their respective topics, lists of the necessary materials and reagents, step-by-step, readily reproducible laboratory protocols, and tips on troubleshooting and avoiding known pitfalls.?.Cutting-edge and practical, .Glycosylation: Methods and Protocols. is a valuable resource for any scientist or researcher interested in learning more about this exciting and developing field.?. |
| 出版日期 | Book 2022 |
| 關(guān)鍵詞 | biotherapeutics development; glycoengineering; Click-chemistry; STED microscopy; Epigenetic control |
| 版次 | 1 |
| doi | https://doi.org/10.1007/978-1-0716-1685-7 |
| isbn_softcover | 978-1-0716-1687-1 |
| isbn_ebook | 978-1-0716-1685-7Series ISSN 1064-3745 Series E-ISSN 1940-6029 |
| issn_series | 1064-3745 |
| copyright | Springer Science+Business Media, LLC, part of Springer Nature 2022 |
|Archiver|手機(jī)版|小黑屋|
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