Differential effects of oligosaccharides on the hydration of simple cations

Tagged:  

Changed ion hydration properties near surfaces, proteins, and deoxyribose nucleic acid have been reported before in the literature. In the present work, we extend this work to carbohydrates: We h...

Share this with your friends
AttachmentSize
Differential effects of oligosaccharides on the hydration of simple cations.pdf752.06 KB