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Carbohydrate recognition, porphyrin-based

Use of porphyrin-based receptors for sugar recognition provides some advantages because the sensitive probing ability of porphyrins greatly helps in the detection of interaction with carbohydrates, which are, in general, spectroscopically poor substrates. [Pg.300]

See other pages where Carbohydrate recognition, porphyrin-based is mentioned: [Pg.352]    [Pg.180]    [Pg.2]    [Pg.300]    [Pg.145]    [Pg.1142]    [Pg.576]    [Pg.2799]   


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Porphyrins recognition

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