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  • RESEARCH HIGHLIGHT

The bonds that set a sugar’s sweetness

Light micrograph of glucose crystals imaged with crossed polars.

The sweetness of glucose crystals (pictured) seems to be linked to the strength of chemical bonds glucose forms with nearby molecules. Credit: Stefan Ebhard/Wellcome collection

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Nature 559, 305 (2018)

doi: https://doi.org/10.1038/d41586-018-05593-0

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