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The Dependence of Carbohydrate–Aromatic Interaction Strengths on the Structure of the Carbohydrate

By Che-Hsiung Hsu, Sangho Park, David E. Mortenson, B. Lachele Foley, Xiaocong Wang, Robert J. Woods, David Case1, Evan T. Powers, Chi-Huey Wong, H. Jane Dyson, Jeffery W. Kelly

1. Rutgers University

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Category

BioXFEL Publications

Published on

Type

journal-article

Author

Che-Hsiung Hsu and Sangho Park and David E. Mortenson and B. Lachele Foley and Xiaocong Wang and Robert J. Woods and David A. Case and Evan T. Powers and Chi-Huey Wong and H. Jane Dyson and Jeffery W. Kelly

Citation

Hsu, C.-H. et al., 2016. The Dependence of Carbohydrate–Aromatic Interaction Strengths on the Structure of the Carbohydrate. Journal of the American Chemical Society, 138(24), pp.7636–7648. Available at: http://dx.doi.org/10.1021/jacs.6b02879.

DOI

http://dx.doi.org/10.1021/jacs.6b02879