| http://www.w3.org/ns/prov#value | - The oligosaccharides to be sulfated may be naturally occurring products including oligosaccharides occurring naturally as such (for example raffinose and stachyose), as well as oligosaccharides prepared by enzymatic or chemical degradation ofnaturally occurring polysaccharides (for example maltotetraose, maltopentoase and maltohexaose; glucotriose, glucotetraose and glucopentaose; chondroitin tetr
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