Esters of glycerol and sphingosine with fatty acids and with glycosidically bound monosaccharides... more Esters of glycerol and sphingosine with fatty acids and with glycosidically bound monosaccharides, disaccharides and oligosaccharides
Chemical reactions of carbohydrates in food have an impact on food quality and occur under proces... more Chemical reactions of carbohydrates in food have an impact on food quality and occur under processing and storage conditions. Many different (bio-) chemical reactions are possible.
Esters of glycerol and sphingosine with fatty acids and with glycosidically bound monosaccharides... more Esters of glycerol and sphingosine with fatty acids and with glycosidically bound monosaccharides, disaccharides and oligosaccharides
Chemical reactions of carbohydrates in food have an impact on food quality and occur under proces... more Chemical reactions of carbohydrates in food have an impact on food quality and occur under processing and storage conditions. Many different (bio-) chemical reactions are possible.
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