| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541418 | Food Chemistry | 2011 | 7 Pages |
Abstract
⺠Fructo-oligosaccharides (FOS) are permanent components in table grapes. ⺠Individual concentrations of the five FOS by HPAEC-PAD analysis. ⺠1-Kestose and kestopentaose accumulation in response to high CO2 levels. ⺠High CO2 treatment affects the quantity and distribution of FOS. ⺠FOS are environmentally regulated.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
MarÃa Blanch, MarÃa T. Sanchez-Ballesta, MarÃa I. Escribano, Carmen Merodio,