Copigmentation effects of phenolics on color enhancement and stability of blackberry wine residue anthocyanins: Chromaticity, kinetics and structural simulation-Reference-Cited by-同舟云学术

Copigmentation effects of phenolics on color enhancement and stability of blackberry wine residue anthocyanins: Chromaticity, kinetics and structural simulation

Published:2019-03 Issue: Volume:275 Page:299-308
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Fan Linlin,Wang Ying,Xie Pujun,Zhang Lixia,Li Yahui,Zhou Jianzhong

Funder

Natural Science Foundation of Jiangsu Province

Yangzhou Science and Technology Project

Jiangsu Agriculture Science and Technology Innovation Fund

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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4. Anthocyanin copigmentation and color of wine: The effect of naturally obtained hydroxycinnamic acids as cofactors;Bimpilas;Food Chemistry,2016

5. The in vivo expression of anthocyanin colour in plants;Brouillard;Phytochemistry,1983

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