Structure-activity relationships in carbohydrates revealed by their hydration.
One of the more intriguing aspects of carbohydrate chemistry is that despite having very similar molecular structures, sugars have very different properties. For instance, there is a sensible difference in sweet taste between glucose and trehalose, even though trehalose is a disaccharide comprised o...
| 主要な著者: | , , , , , |
|---|---|
| フォーマット: | Journal article |
| 言語: | English |
| 出版事項: |
Elsevier
2016
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