Icing On The Cake: Summary And Future Directions
It has been said that glycobiology, the science that encompasses the study of protein glycosylation, is a ‘new frontier in biology.’ In the previous nine chapters we have attempted to support this assertion by discussing the what, why and how of protein glycosylation, thereby illustrating that it is not only a ubiquitous modification, but that it also has an important influence on the structure and function of glycoproteins.
KeywordsSugar Carbohydrate Serine Expense Microbe
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