Direct Experimental Characterization of Glycosyl Cations by Infrared Ion Spectroscopy

[Image: see text] Glycosyl cations are crucial intermediates formed during enzymatic and chemical glycosylation. The intrinsic high reactivity and short lifetime of these reaction intermediates make them very challenging to characterize using spectroscopic techniques. Herein, we report the use of co...

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Publicado en:J Am Chem Soc
Autores principales: Elferink, Hidde, Severijnen, Marion E., Martens, Jonathan, Mensink, Rens A., Berden, Giel, Oomens, Jos, Rutjes, Floris P. J. T., Rijs, Anouk M., Boltje, Thomas J.
Formato: Artigo
Lenguaje:Inglês
Publicado: American Chemical Society 2018
Acceso en línea:https://ncbi.nlm.nih.gov/pmc/articles/PMC5958338/
https://ncbi.nlm.nih.gov/pubmed/29656643
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1021/jacs.8b01236
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