Exploitation of SPR to Investigate the Importance of Glycan Chains in the Interaction between Lactoferrin and Bacteria.

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Published in Sensors (Basel) on June 27, 2017

Authors

Noelle O'Riordan1,2, Michelle Kilcoyne3, Lokesh Joshi4, Rita M Hickey5

Author Affiliations

1: Biosciences Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61C996 Co. Cork, Ireland. noriordan1@gmail.com.
2: Glycoscience Group, National Centre for Biomedical Engineering Science, National University of Ireland Galway, H91TK33, Galway, Ireland. noriordan1@gmail.com.
3: Glycoscience Group, National Centre for Biomedical Engineering Science, National University of Ireland Galway, H91TK33, Galway, Ireland. michelle.kilcoyne@nuigalway.ie.
4: Glycoscience Group, National Centre for Biomedical Engineering Science, National University of Ireland Galway, H91TK33, Galway, Ireland. lokesh.joshi@nuigalway.ie.
5: Biosciences Department, Teagasc Food Research Centre, Moorepark, Fermoy, P61C996 Co. Cork, Ireland. rita.hickey@teagasc.ie.

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