Crystallization Behavior and Crystallographic Properties of <scp>dl</scp>-Arabinose and <scp>dl</scp>-Xylose Diastereomer Sugars-Reference-Cited by-同舟云学术

Crystallization Behavior and Crystallographic Properties of dl-Arabinose and dl-Xylose Diastereomer Sugars

Author:

Tyson Bradley¹,Pask Christopher M.²,George Neil¹³,Simone Elena⁴⁵^ORCID

Affiliation:

1. School of Chemical and Process Engineering, University of Leeds, Leeds LS2 9JT, United Kingdom

2. School of Chemistry, University of Leeds, Leeds LS2 9JT, United Kingdom

3. Syngenta Jealotts Hill Int. Research Centre, Bracknell, Berkshire RG42 6EY, United Kingdom

4. School of Food Science and Nutrition, Food Colloids and Bioprocessing Group, University of Leeds, Leeds LS2 9JT, United Kingdom

5. Department of Applied Science and Technology (DISAT), Politecnico di Torino, 10129 Torino, Italy

Funder

Engineering and Physical Sciences Research Council

Royal Academy of Engineering

H2020 European Research Council

Publisher

American Chemical Society (ACS)

Subject

Condensed Matter Physics,General Materials Science,General Chemistry

Link

Reference73 articles.

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