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.

MLA

Kimura, Hiroshi, et al. “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.” The Journal of Physical Chemistry. A, vol. 118, no. 8, Feb. 2014, pp. 1309–19. EBSCOhost, https://doi.org/10.1021/jp412628y.

APA

Kimura, H., Hirayama, M., Yoshida, K., Uosaki, Y., & Nakahara, M. (2014). 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. The Journal of Physical Chemistry. A, 118(8), 1309–1319. https://doi.org/10.1021/jp412628y

Chicago

Kimura, Hiroshi, Masaki Hirayama, Ken Yoshida, Yasuhiro Uosaki, and Masaru Nakahara. 2014. “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.” The Journal of Physical Chemistry. A 118 (8): 1309–19. doi:10.1021/jp412628y.