1glycosidic bond生化 糖苷键 ; 苷键 ; 配糖键 ; 糖键
2glycosidic linkage配糖链 ; 配糖键 ; 多糖類的糖
3Glycosidic bonds糖苷键[1]
1It showed that tannins in E. citriodora leaf are of ellagitannins and the C-glycosidic ellagitannins are first isolated from Eucalyptus species.结果表明，柠檬桉叶中的单宁是鞣花单宁，而 C-糖苷鞣花单宁首先是从桉树中分离出来的。
2Structures of hexose and pentose sugars and glycosidic bonds.六碳糖与五碳糖的结构，以及糖链。
3An oligosaccharide contains2to20sugar units joined by glycosidic bonds.一个寡糖由2 ~ 20个糖单元由糖苷键连接起来。
4An oligosaccharide contains 2 to 20 sugar units joined by glycosidic bonds.一个寡糖由2 ~ 20个糖单元由糖苷键连接起来。
5The physical and chemical factors of surrounding stress will probably induce biosynthesis and accumulation of glycosidic aroma precursors.茶树也有可能在外在物理或化学因素的诱导下强化挥发物糖苷的生物合成和积累。
6Other 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。
7DESCRIPTION STARCH, chemical formula (C6H10O5) n, is a polysaccharide carbohydrate consisting of a large number of glucose units joined together by glycosidic bonds.产品说明淀粉化学式为(C6H10O5) n，是大量葡萄糖单元通过糖苷链组成的多糖碳水化合物。
8About 77% of the glycosidic aroma precursors in fresh tea leaves remained in the final green tea product, which was perceived a potential source of additional green tea aroma.在成品绿茶中仍保留约77%的糖苷类香气前体，这为绿茶香气品质的进一步改善留下了广阔的空间。[2]