![Essentials of Carbohydrate Chemistry [electronic resource] /](/search/themes/bootstrap3/images/libros.png)
Essentials of Carbohydrate Chemistry [electronic resource] /
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.
| Main Authors: | , |
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| Format: | Texto biblioteca |
| Language: | eng |
| Published: |
New York, NY : Springer New York : Imprint: Springer,
1998
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| Subjects: | Chemistry., Food, Organic chemistry., Polymers., Biochemistry., Cell biology., Polymer Sciences., Organic Chemistry., Biochemistry, general., Cell Biology., Food Science., |
| Online Access: | http://dx.doi.org/10.1007/978-1-4612-1622-3 |
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