glycosidic bond a bond formed between monosaccharides by removal of water.
单糖间脱掉一分子水后形成的一种键。
hydrolysis of glycosidic bond at c_(20) and isomerous reaction of c_(20) were the main reaction of dammarane type ginsenoside.
在加工过程中达玛烷型人参皂苷主要发生20位糖苷键水解和异构化。
other factors include molecular weight, composing of monosaccharide residues, category of glycosidic bond and other substituted ions and so on.
多糖的分子量、单糖种类、糖苷键的类型以及其他离子的取代,也在一定程度上影响多糖活性。