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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Pubblicato in:J Am Chem Soc
Autori principali: 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.
Natura: Artigo
Lingua:Inglês
Pubblicazione: American Chemical Society 2018
Accesso online: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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