Microwave enhanced reaction of carbohydrates with amino-derivatised labels and glass surfaces
The reaction between carbohydrates and amino-derivatised labels has been improved through microwave heating. We show it proceeds principally via solvent mediated heating rather than either direct microwave heating of the reagents or microwave influenced changes in the rates of mutarotation in the su...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Journal article |
| Published: |
2003
|