(n) :
(biochemistry) A hydrogenated form of carbohydrate, whose carbonyl group has been reduced to a primary or secondary hydroxyl group; sugar alcohols are commonly used as sugar substitutes in food, often in combination with artificial sweeteners.
(n) :
(biochemistry) A hydrogenated form of carbohydrate, whose carbonyl group has been reduced to a primary or secondary hydroxyl group; sugar alcohols are commonly used as sugar substitutes in food, often in combination with artificial sweeteners.