The
monosaccharides and di-,
oligo - and
polysaccharides, which are made up of
n monosaccharide units linked to each other by a glycosidic bond. Considered by some
to be synonymous with
carbohydrates.
Source:
PAC, 1995, 67, 1307
(Glossary of class names of organic compounds and reactivity intermediates based on
structure (IUPAC Recommendations 1995))
on page 1364