Author(s): Musto CJ, Suslick KS
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Abstract While the complexes between boronic acids and diols have been studied for decades, researchers continue to design new and interesting methods to use these interactions to produce saccharide sensors that are more sensitive and selective. Herein we discuss how the use of pattern-based colorimetric arrays from a collection of crossreactive sensors have been developed as new differential sensing platforms for sugars and related saccharides. Copyright © 2010 Elsevier Ltd. All rights reserved.
This article was published in Curr Opin Chem Biol
and referenced in Journal of Glycomics & Lipidomics