A comprehensive investigation of guaiacyl-pyranoanthocyanin synthesis by one-/two-dimensional NMR and UPLC–DAD–ESI–MSn

Author:

Vallverdú-Queralt Anna,Meudec EmmanuelleORCID,Ferreira-Lima Nayla,Sommerer Nicolas,Dangles Olivier,Cheynier Véronique,Guernevé Christine Le

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

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3. HPLC-DAD-ESI-MS/MS characterization of pyranoanthocyanins pigments formed in model wine;Blanco-Vega;Journal of Agricultural and Food Chemistry,2011

4. Chemistry of anthocyanin pigments. 2. Kinetic and thermodynamic study of proton transfer, hydration and tautomeric reactions of malvidin-3-glucoside;Brouillard;Journal of the American Chemistry Society,1977

5. Detection and partial characterisation of new anthocyanin-derived pigments in wine;Cameira-dos-Santos;Journal of the Science of Food and Agricultural,1996

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