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Abstract

The glycosidic bond might be degraded by chemical and/or enzymatic agents. Comparative studies revealed that chemical hydrolysis is nonspecific and on the other hand the enzymatic is regio and stereospecific. The glycosides are chemically susceptible to acid conditions, and only in some cases to basic conditions. In general, the acid sensitivity is attributed to the sugar moiety and the basic nonstability to the aglycon nature.

Keywords

Basic Hydrolysis Phenolic Glycoside Potassium Hydroxide Solution Acid Sensitivity Indigo Blue 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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© Springer Science+Business Media, LLC 2007

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