Abstract
Oligosaccharide chains can influence the ability of a protein to fold properly. The large size of the precursor of asparagine-linked oligosaccharides may be essential if certain proteins are to achieve the correct tertiary structure.
| Original language | English |
|---|---|
| Pages (from-to) | 290-293 |
| Number of pages | 4 |
| Journal | Trends in biochemical sciences |
| Volume | 5 |
| Issue number | 11 |
| DOIs | |
| State | Published - Jan 1 1980 |