Dear Amber users!
I read in the manual about the special GLYCAM force field for
parameterisation of sugar molecules. Is it still possible to use gaff (or
gaff2) for simple sugars such as glucose or fructose? If yes, what are the
common limitations of these general force fields for sugars ?
Many thanks in advance
Enrico
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Received on Wed Jun 26 2024 - 02:00:02 PDT
