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Electron Transfer Dissociation of Peptides Generated by Microwave D-Cleavage Digestion of Proteins
The non-enzymatic digestion of proteins by microwave D-cleavage is an effective technique for site-specific cleavage at aspartic acid (D). This specific cleavage C-terminal to D residues leads to inherently large peptides (15–25 amino acids) that are usually relatively highly charged (above +3) when...
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| Autori principali: | , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
2008
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC2707827/ https://ncbi.nlm.nih.gov/pubmed/18363321 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1021/pr700671z |
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