3. FOOD ChEMISTRy & bIOTEChNOLOGy 3.1. Lectures

Chem. Listy, 102, s265–s1311 (2008) Food Chemistry & Biotechnology
esterifications of saccharides, in which acetylation provides
organic solvent-soluble sugar derivatives possessing free primary
hydroxyls.
This work has been supported by a grant from the Slovak
Grant Agency for Science VEGA under the Project No.
2/0145/08.
s551
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