Use glycosylation reactions to attach the modified aminosugar moieties to the amino acid components. This step involves the formation of glycosidic bonds between the aminosugar and amino acid units.
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tetra-N-benzyl-5,6-O-cyclohexylidene-tetra-N-methoxycarbonylneamin
4-(4-chlorophenylamino)-2-methylcyclopent-2-enone
methyl 2,3,4-tri-O-benzyl-6-O-benzoyl-D-glucopyranosyl-α-(1→6)-2,3,4-tri-O-benzyl-α-D-glucopyranoside
1-(2’,3’,4’,6’-tetra-O-benzoyl-β-D-glucopyranosyl)-uracil
octyl 2,3,4-tri-O-benzyl-β-D-glucopyranoside
allyl 6-O-benzyl-2-deoxy-2-phthalimido-β-D-allopyranoside
O-(2-acetamido-3,4,6-tri-O-acetyl-2-deoxy-α-D-galactopyranosyl)-Nα-(fluoren-9-ylmethoxycarbonyl)-L-threonine pentafluorophenyl ester
ortho-(cyclopropylethynyl)benzoic acid
