Glycosidic Bond Structure and Cleavage Mechanisms—Chemical and Enzymatic Cleavage of O-, N-, S-, and C-Glycosides
In glycosides, the anomeric carbon of the sugar can be linked to the non-sugar moiety through an oxygen, nitrogen, or sulfur atom, or it can form a direct carbon–carbon bond with a carbon atom of the aglycone. The mode of linkage alters the electronic structure of the anomeric reaction center, ...
危险品化学品经营许可证（带存储）