Essentials of Carbohydrate Chemistry /
Carbohydrates are the most widely distributed naturally-occurring organic compounds on Earth. They make up much of our food, clothing and shelter, and are as vital to national economies as they are to our diet. This book is the first broad treatment of carbohydrate chemistry in many years, and prese...
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| Format: | eBook |
| Language: | English |
| Published: |
New York, NY :
Springer New York,
1998.
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| Series: | Springer advanced texts in chemistry.
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| Subjects: | |
| Online Access: | Connect to the full text of this electronic book |
| Summary: | Carbohydrates are the most widely distributed naturally-occurring organic compounds on Earth. They make up much of our food, clothing and shelter, and are as vital to national economies as they are to our diet. This book is the first broad treatment of carbohydrate chemistry in many years, and presents the structures, reactions, modifications, and properties of carbohydrates. Woven throughout the text are discussions of biological properties of carbohydrates, their industrial applications, and the history of the field of carbohydrate chemistry. Written for students as well as practicing scientists, this text/reference will be of interest to a wide range of disciplines influenced by carbohydrates: biochemistry, chemistry, food and nutrition, microbiology, pharmacology, and medicine. |
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| Item Description: | Electronic resource. |
| Physical Description: | 1 online resource (xv, 399 pages) |
| ISBN: | 9781461216223 (electronic bk.) 1461216222 (electronic bk.) |
| ISSN: | 0172-6323 |