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Explores methods for probe immobilization on surfaces, including self-assembly and peptide bonds, discussing the role of hydrophobic interactions and kinetic models.
Covers the basics of proteomics, mass spectrometry, protein synthesis, and amino acids, emphasizing the importance of molecular weight and isotopic abundance.
Delves into the science of food fermentation, covering lactose metabolism, soy food fermentation, human milk production, kimchi making, and bacteria isolation.
