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Sialic acids are are typically found to be terminating branches of N-glycans, O-glycans, and glycosphingolipids. Human milk also contains a high concentration of sialic acid attached to the terminal end of free oligosaccharides. Sialic acids also differ from other sugars in that they are less commonly utilized as an energy source but are critical to development, cellular recognition, cell-cell attachment, and signaling
Related Journals of Sialic acid
Journal of Glycobiology, Biochemistry Journal, Structural Chemistry Journal, Organic Chemistry: Current Research, Organic & Inorganic Chemistry, Protein Expression and Purification, Asian Journal of Pharmaceutical Sciences.