Other factors include molecular weight, composing of monosaccharide residues, category of glycosidic bond and other substituted ions and so on.
多糖的分子量、 单糖种类、糖苷键的类型以及其他离子的取代，也在一定程度上影响多糖活性。
Other factors include molecular weight, composing of monosaccharide residues, category of glycosidic bond and other substituted ions and so on.
多糖的分子量、 单糖种类、糖苷键的类型以及其他离子的取代，也在一定程度上影响多糖活性。
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