Publication | Closed Access

Crystallisation of malto-oligosaccharides as models of the crystalline forms of starch: minimum chain-length requirement for the formation of double helices

BiochemistryCrystalline FormsGlycobiologyMinimum Chain-length RequirementHemicellulosePolysaccharideDouble HelicesMedicineCrystal FormationCrystallographyCarbohydrate-protein InteractionBiophysicsGlycosylation