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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 6.

Figure 6

Suggested structures of main oligosaccharides present in Grignolino and Chardonnay. (A)Hexose oligosaccharides; (B) xyloglucans (XyGs); and (C) arabinogalactans. Glucose (dark circle), galactose (light circle), fucose (triangle), and xylose/arabinose (star).