A class of sugars composed of two glycosidically linked monosaccharides. The term is most commonly used for those composed of hexoses, such as sucrose, lactose, and maltose. ... (12 Dec 1998) ...
Found on
http://www.encyclo.co.uk/local/20973
are two sugars linked together
Found on
http://www.encyclo.co.uk/local/21798
So-called multiple sugars (from the group of oligosaccharides), which are made up of two different monosaccharides (simple sugars). These include for example cane sugar and beet sugar (both also known as sucrose), as well as malt sugar and milk sugar. By hydrolysis, the saccharides can be split up again into their monosaccharides, as is done, ...
Found on
https://glossary.wein.plus/disaccharides
No exact match found.
