attached carbohydrate
attached carbohydrate increasing interaction
attached carbohydrate increasing
glycosylation increasing interaction
MI:2312
PSI-MI
pporras
2018-09-14T10:46:39Z
Carbohydrate species chemically attached to proteins, or other organic molecules involved in an interaction that increases significantly interaction strength or rate (in the case of interactions inferred from enzymatic reaction) when compared with the non-glycosylated molecule.