Abstract
γ-Irradiated α-D-glucose was studied over a wide temperature range (77–415 K) using ESR and product analysis techniques. A plausible scheme of the radiation-induced degradation of α-D-glucose is proposed.
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Abagyan, G.V., Apresyan, A.S. Reaction Routes of Free Radicals in γ-Irradiated α-D-Glucose. High Energy Chemistry 36, 229–235 (2002). https://doi.org/10.1023/A:1016265021181
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DOI: https://doi.org/10.1023/A:1016265021181