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Biosynthesis of Food Constituents: Saccharides. 2. Polysaccharides – a Review
biosynthesis polysaccharides starch glycogen fructans cellulose callose pectin chitin glycosylaminoglycans mucopolysaccharides
2014/3/17
This review article gives a survey of the selected principal biosynthetic pathways that lead to the most important
polysaccharides occurring in foods and in food raw materials and informs non-specia...
Biosynthesis of Food Constituents: Saccharides. 1. Monosaccharides, Oligosaccharides, and Related Compounds – a Review
biosynthesis monosaccharides sugar acids sugar alcohols cyclitols sugar phosphates sugar nucleotides aminosugars oligosaccharides pseudooligosaccharides
2014/3/17
This review article presents a survey of selected principal biosynthetic pathways that lead to the most important
monosaccharides, oligosaccharides, sugar alcohols, and cyclitols in foods and in foo...