Identification and Characterization of Complex Bioactive Oligosaccharides in White and Red Wine by a Combination of Mass Spectrometry and Gas Chromatography-Reference-Cited by-同舟云学术

Identification and Characterization of Complex Bioactive Oligosaccharides in White and Red Wine by a Combination of Mass Spectrometry and Gas Chromatography

Published:2012-03-28 Issue:14 Volume:60 Page:3700-3707
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Bordiga Matteo¹,Travaglia Fabiano¹,Meyrand Mickael,German J. Bruce,Lebrilla Carlito B.,Coïsson Jean Daniel¹,Arlorio Marco¹,Barile Daniela

Affiliation:

1. Dipartimento di Scienze del Farmaco, Università degli Studi del Piemonte Orientale “A. Avogadro”, Largo Donegani 2, 28100 Novara, Italy

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf204885s

Reference33 articles.

1. Aggregation of grape seed tannins in model wine—effect of wine polysaccharides

2. Use of an experimental design approach for evaluation of key wine components on mouth-feel perception

3. Interactions between aroma compounds and whole mannoprotein isolated from Saccharomyces cerevisiae strains

4. Rhamnogalacturonan-II, a Pectic Polysaccharide in the Walls of Growing Plant Cell, Forms a Dimer That Is Covalently Cross-linked by a Borate Ester

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