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How the flexibility properties of hemicelluloses are affected by the glycosidic bonds between different backbone sugars - A molecular dynamics study
KTH, School of Chemical Science and Engineering (CHE), Centres, Wallenberg Wood Science Center. KTH, School of Chemical Science and Engineering (CHE), Fibre and Polymer Technology.ORCID iD: 0000-0003-0277-2269
KTH, School of Chemical Science and Engineering (CHE), Centres, Wallenberg Wood Science Center. KTH, School of Chemical Science and Engineering (CHE), Fibre and Polymer Technology.
KTH, School of Chemical Science and Engineering (CHE), Centres, Wallenberg Wood Science Center. KTH, School of Biotechnology (BIO), Centres, Albanova VinnExcellence Center for Protein Technology, ProNova. KTH, School of Biotechnology (BIO), Glycoscience.ORCID iD: 0000-0003-3572-7798
Stockholm Univ, Dept Organ Chem, Stockholm, Sweden..
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2016 (English)In: Abstracts of Papers of the American Chemical Society, ISSN 0065-7727, Vol. 251Article in journal, Meeting abstract (Other academic) Published
Place, publisher, year, edition, pages
AMER CHEMICAL SOC , 2016. Vol. 251
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Organic Chemistry
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URN: urn:nbn:se:kth:diva-242668ISI: 000431903802406OAI: oai:DiVA.org:kth-242668DiVA, id: diva2:1291151
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QC 20190222

Available from: 2019-02-22 Created: 2019-02-22 Last updated: 2019-08-21Bibliographically approved

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Berglund, JennieBergenstråhle, MalinVilaplana, FranciscoLawoko, MartinHenriksson, GunnarLindström, MikaelWohlert, Jakob
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Wallenberg Wood Science CenterFibre and Polymer TechnologyAlbanova VinnExcellence Center for Protein Technology, ProNovaGlycoscienceFibre- and Polymer Technology
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