Pectin-derived oligosaccharides increase color and anthocyanin content in Flame Seedless grapes

Journal of the Science of Food and Agriculture

Volumn 91, Issue 10, 2011, Pages 1928-1930

  Ochoa Villarreal, Marisol ^a   Vargas Arispuro, Irasema ^a   Islas Osuna, María A ^a   González Aguilar, Gustavo ^a   Martínez Téllez, Miguel Ángel ^a  

^a CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO   (Mexico)

Author keywords

Anthocyanins; Berry color; Pectin derived oligosaccharides (PDOs); Red table grapes

Indexed keywords

ANTHOCYANIN; MESSENGER RNA; OLIGOSACCHARIDE; PECTIN; PHENYLALANINE AMMONIA LYASE;

ARTICLE; CHEMISTRY; CLASSIFICATION; COLOR; ENZYMOLOGY; FRUIT; GENETICS; METABOLISM; SPECIES DIFFERENCE; VITIS;

ANTHOCYANINS; COLOR; FRUIT; OLIGOSACCHARIDES; PECTINS; PHENYLALANINE AMMONIA-LYASE; RNA, MESSENGER; SPECIES SPECIFICITY; VITIS;

VITACEAE; VITIS VINIFERA;

EID: 79959234734     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4412     Document Type: Article

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