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An enzyme that is unusually tolerant of a truly broad range of substrates can catalyse aldol-type chemistry on sugars in which the various hydroxyl groups are protected. The new methodology
combines some of the most important advantages of enzyme and small-molecule catalysis. Access through your institution Buy or subscribe This is a preview of subscription content, access via
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* Learn about institutional subscriptions * Read our FAQs * Contact customer support REFERENCES * Gillingham, D. G., Stallforth, P., Adibekian, A., Seeberger, P. H. & Hilvert, D.
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Scholar Download references AUTHOR INFORMATION AUTHORS AND AFFILIATIONS * Benjamin G. Davis is in the Department of Chemistry at the University of Oxford, Mansfield Road, Oxford, OX1 3TA,
UK. [email protected], Benjamin G. Davis Authors * Benjamin G. Davis View author publications You can also search for this author inPubMed Google Scholar RIGHTS AND PERMISSIONS
Reprints and permissions ABOUT THIS ARTICLE CITE THIS ARTICLE Davis, B. Sweet flexibility. _Nature Chem_ 2, 85–86 (2010). https://doi.org/10.1038/nchem.529 Download citation * Issue Date:
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