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dc.contributor.authorParra Santamaría, Maider
dc.contributor.authorInsausti Beiro, Aran
dc.contributor.authorAlonso Alonso, Elena Rita
dc.contributor.authorBasterrechea Elguezabal, Francisco José
dc.contributor.authorCocinero Pérez, Emilio José
dc.date.accessioned2024-07-05T15:11:37Z
dc.date.available2024-07-05T15:11:37Z
dc.date.issued2024-05
dc.identifier.citationChemical Communications 60(40) : 5302-5305 (2024)es_ES
dc.identifier.issn1359-7345
dc.identifier.issn1364-548X
dc.identifier.urihttp://hdl.handle.net/10810/68796
dc.description.abstractAlthough structural information on sugars is wide, experimental studies on the oxidation products of sugars in the gas phase, free from solvent interactions, have been rarely reported. We present an experimental work on the changes in the structure and interactions of two products of glucose oxidation (D-glucono-1,5-lactone (GlcL) and D-glucurono-6,3-lactone (GlcurL)) with respect to their precursor. Features such as intramolecular interactions, ring puckering and tautomerism were observed.es_ES
dc.language.isoenges_ES
dc.publisherRSCes_ES
dc.rightsinfo:eu-repo/semantics/openAccesses_ES
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/es/*
dc.titleStructural effects of oxidation on sugars: glucose as a precursor of gluconolactone and glucuronolactonees_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.rights.holderThis article is licensed under a Creative Commons Attribution 3.0 Unported Licencees_ES
dc.rights.holderAtribución 3.0 España*
dc.relation.publisherversionhttps://pubs.rsc.org/en/content/articlelanding/2024/cc/d4cc00735bes_ES
dc.identifier.doi10.1039/d4cc00735b
dc.departamentoesQuímica físicaes_ES
dc.departamentoeuKimika fisikoaes_ES


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This article is licensed under a Creative Commons Attribution 3.0 Unported Licence
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