• Facets (new session)
• Description
• Metadata
• Settings
  • Rule: ActivityStreamsMapasEquivalentb3sb3sifpdbprdf-labelfacetshttp://dbpedia.org/resource/inference/rules/dbpedia#http://dbpedia.org/resource/inference/rules/opencyc#http://dbpedia.org/resource/inference/rules/umbel#http://dbpedia.org/resource/inference/rules/yago#http://dbpedia.org/schema/property_rules#http://www.ontologyportal.org/inference/rules/SUMO#http://www.ontologyportal.org/inference/rules/WordNet#http://www.w3.org/2002/07/owl#ldpoplwebskos-transurn:det:rdf:labelvirtrdf-labelvirtrdf-urlNone
    
  • Inverse Functional Properties: Disabled (fastest) Apply to subjects only Apply to objects only Apply to both subjects and objects
  • "Same As": Disabled (fastest) Apply to subjects only Apply to objects only Apply to both subjects and objects (recommended) Apply to subjects, objects and predicates (not recommended on big datasets) Apply to predicates only (special use cases only)

About: Glycobiology (journal)     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : yago:WikicatPublicationsEstablishedIn1990, within Data Space : dbpedia.org associated with source document(s)

Type: Thingschema:CreativeWorkperiodical literatureworkwikidata:Q1092563Text (literary theory)wikidata:Q386724yago:WikicatBiochemistryJournalsyago:WikicatMonthlyJournalsyago:WikicatOxfordUniversityPressAcademicJournalsyago:Artifact100021939yago:Creation103129123yago:Object100002684yago:Periodical106593296yago:PhysicalEntity100001930yago:Product104007894yago:Publication106589574yago:Work104599396academic journalwritten workyago:Whole100003553yago:WikicatEnglish-languageJournalsyago:WikicatPublicationsEstablishedIn1990 New Facet based on Instances of this Class

Glycobiology is a monthly peer-reviewed scientific journal covering all aspects of the field of glycobiology and the official journal of the . It is published by Oxford University Press. The journal was established in September 1990. It publishes primary research on the "biological functions of glycans, including glycoproteins, glycolipids, proteoglycans and free oligosaccharides, and on proteins that specifically interact with glycans."