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. Author manuscript; available in PMC: 2013 Apr 11.
Published in final edited form as: J Agric Food Chem. 2012 Mar 28;60(14):3700–3707. doi: 10.1021/jf204885s

Figure 1.

Figure 1

A typical glycosyl residue composition of wine oligosaccharides obtained by gas chromatographic analysis of their corresponding trimethylsilyl methyl derivatives after methanolic-HCl treatment of wine oligosaccharides (Chardonnay, fraction 20% ACN); Allose (reference standard).