Zusammensetzung und Konformation von Zuckern in Lösung
1969; Wiley; Volume: 81; Issue: 5 Linguagem: Alemão
10.1002/ange.19690810503
ISSN1521-3757
Autores Tópico(s)Phase Equilibria and Thermodynamics
ResumoAngewandte ChemieVolume 81, Issue 5 p. 172-182 Article Zusammensetzung und Konformation von Zuckern in Lösung Prof. Dr. S. J. Angyal, Prof. Dr. S. J. Angyal The University of New South Wales, Department of Organic Chemistry Box 1, Post Office Kensington, N. S. W. 2033 (Australien)Search for more papers by this author Prof. Dr. S. J. Angyal, Prof. Dr. S. J. Angyal The University of New South Wales, Department of Organic Chemistry Box 1, Post Office Kensington, N. S. W. 2033 (Australien)Search for more papers by this author First published: März 1969 https://doi.org/10.1002/ange.19690810503Citations: 107AboutPDF ToolsRequest permissionAdd to favorites ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat Abstract Die Konformation der Aldosen in Lösung und die Zusammensetzung der Gleichgewichtsmischungen, die sich beim Lösen dieser Zucker in Wasser bilden, sind NMR-spektroskopisch bestimmt worden. 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