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Supplementary data for the mechanism for cleavage of three typical glucosidic bonds induced by hydroxyl free radical
The data presented in this article are related to the research article entitled âThe mechanism for cleavage of three typical glucosidic bonds induced by hydroxyl free radicalâ (Dai et al., 2017) [1]. This article includes the structures of three kinds of disaccharides such as maltose, fructose and c...
محفوظ في:
| المؤلفون الرئيسيون: | , , , , , , , , , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Elsevier
2017-12-01
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| سلاسل: | Data in Brief |
| الوصول للمادة أونلاين: | http://www.sciencedirect.com/science/article/pii/S2352340917305097 |
| الوسوم: |
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