Effect of Water on Hydrolytic Cleavage of Non-Terminal α-Glycosidic Bonds in Cyclodextrins To Generate Monosaccharides and Their Derivatives in a Dimethyl Sulfoxide–Water Mixture
Effect of Water on Hydrolytic Cleavage of Non-Terminal α-Glycosidic Bonds in Cyclodextrins To Generate Monosaccharides and Their Derivatives in a Dimethyl Sulfoxide–Water Mixture
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