Sucrose: A nonreducing disaccharide made up of d-glucose and d-fructose obtained from sugar cane, Saccharum officinarum (family Gramineae), from several species of sorghum, and from the sugar beet, Beta vulgaris (family Chenopodiaceae); the common sweetener, used in pharmacy in the manufacture of products such as syrup and confections. SYN: saccharose, saccharum.
Source: Stedman's Medical Spellchecker, © 2006 Lippincott Williams & Wilkins. All rights reserved.
Sucrose: A nonreducing disaccharide composed of GLUCOSE and FRUCTOSE linked via their anomeric carbons. It is obtained commercially from SUGARCANE, sugar beet (BETA VULGARIS), and other plants and used extensively as a food and a sweetener.
Source: Diseases Database
Sucrose: nonreducing disaccharide, composed of glucose and fructose linked via their anomeric carbons.
Source: CRISP
Sucrose: A nonreducing disaccharide composed of GLUCOSE and FRUCTOSE linked via their anomeric carbons. It is obtained commercially from SUGARCANE, sugar beet (BETA VULGARIS), and other plants and used extensively as a food and a sweetener.
Source: MeSH 2007
Source - MeSH 2007
Source - MeSH 2007
Source - CRISP
The following list attempts to classify Sucrose into categories where each line is subset of the next.
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