The Allyl Group for Protection in Carbohydrate Chemistry, Part 14.1Synthesis of 2, 3-Di-O-Methyl-4-O-(3, 6-Di-O-Methyl-β-D-Glucopyranosyl)-L-Rhamnopyranose (and its α-Propyl Glycoside): A Haptenic Portion of the Major Glycolipid fromMycobacterium Leprae-Reference-Cited by-同舟云学术

The Allyl Group for Protection in Carbohydrate Chemistry, Part 14.1Synthesis of 2, 3-Di-O-Methyl-4-O-(3, 6-Di-O-Methyl-β-D-Glucopyranosyl)-L-Rhamnopyranose (and its α-Propyl Glycoside): A Haptenic Portion of the Major Glycolipid fromMycobacterium Leprae

Published:1983-01 Issue:3 Volume:2 Page:207-223
ISSN:0732-8303
Container-title:Journal of Carbohydrate Chemistry
language:en
Short-container-title:Journal of Carbohydrate Chemistry

Author:

Gigg Roy,Payne Sheila,Conant Robert

Publisher

Informa UK Limited

Subject

Organic Chemistry,Biochemistry

Link

http://www.tandfonline.com/doi/pdf/10.1080/10256018808623883

Reference11 articles.

1. The Allyl Group for Protection in Carbohydrate Chemistry. 13. The N-Allylbenzylamino Group for Protection in the Amino-Sugar Series

2. A novel phenolic glycolipid from Mycobacterium leprae possibly involved in immunogenicity and pathogenicity

3. Structure and antigenicity of the major specific glycolipid antigen of Mycobacterium leprae.

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