Books a la Carte Plus for Microbiology with Diseases by Taxonomy (3rd Edition)

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Robert W. Bauman / Books a la Carte Plus for Microbiology with Diseases by Taxonomy (3rd Edition) / The Third Edition of Microbiology with Diseases by Taxonomy is the most cutting-edge microbiology book available, ...Название:Books a la Carte Plus for Microbiology with Diseases by Taxonomy (3rd Edition)
Автор:Robert W. Bauman
Год:2010
ISBN:0321677226
Количество страниц:896
Цена:14 596 руб.
Описание:The Third Edition of Microbiology with Diseases by Taxonomy is the most cutting-edge microbiology book available, offering unparalleled currency, accuracy, and assessment. The state-of-the science approach begins with a compelling focus on emerging diseases and diseases students will encounter in clinical settings. Student comprehension is ensured with end-of-chapter practice that encompasses both visual and conceptual understanding. With this revision, both students and instructors will benefit from the practice and assessment available with the new, unrivaled MasteringMicrobiologya program.

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Обобщены результаты, демонстрирующие многообразие конденсированных форм ...
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Long considered the definitive work in its field, this new edition presents all the principles and practices readers need for a solid grounding in all ...
Histone H1 glycation and rutin metabolites as glycation inhibitors: Nuclear protein glycation in vivo and novel natural product AGE inhibitors / Protein glycation, induced by hyperglycemia, is implicated in the appearance of diabetic complications and the aging process. Glycation involves the non-enzymatic reaction between sugars and protein amino groups that lead to formation of advanced glycation end products (AGEs). When aminoguanidine, aHistone H1 glycation and rutin metabolites as glycation inhibitors: Nuclear protein glycation in vivo and novel natural product AGE inhibitors
Protein glycation, induced by hyperglycemia, is implicated in the appearance of diabetic complications and the aging process. Glycation involves the ...