Sugars added to commercial foods are usually simple sugars: glucose (often named dextrose), fructose, high fructose corn syrup and invert sugar (a mixture of glucose and fructose). Frequently Asked Questions 1. Are starch and glycogen monosaccharides? No, starch and glycogen are polysaccharides comp...
Depending on the number of carbon atoms in a molecule, these sterols are divided into C27-,C28- or C29-type of BRs, among which, the most widespread are C28-BRs [5]. Their biosynthesis occurs through the early or late C6 oxidation pathway with a precursory compound named campestanol (CN...