Investigation of the difference in color enhancement effect on cyanidin-3-O-glucoside by phenolic acids and the interaction mechanism-Reference-Cited by-同舟云学术

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Investigation of the difference in color enhancement effect on cyanidin-3-O-glucoside by phenolic acids and the interaction mechanism

Published:2023-06 Issue: Volume:411 Page:135409
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Cao Yan,Zhao Baofu,Li Yougui,Gao Haiyan,Xia Qile,Fang Zhongxiang

Funder

Zhejiang Province Department of Agriculture and Rural Affairs

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference35 articles.

1. Effect of the prefermentative addition of copigments on the polyphenolic composition of Tempranillo wines after malolactic fermentation;Álvarez;European Food Research and Technology,2009

2. Effect of intramolecular hydrogen bonds on the single-chain elasticity of poly(vinyl alcohol): Evidencing the synergistic enhancement effect at the single-molecule level;Bao;Macromolecules,2021

3. Assessment of mechanical damage on apples with image analysis;Beyaz;Journal of Food Agriculture & Environment,2010

4. Determination of enzymatic browning on Quinces (Cydonia oblongo) with color analysis;Beyaz;Journal of Agricultural Machinery Science,2011

5. Increase in thermal stability of strawberry anthocyanins with amino acid copigmentation;Bingӧl;Food Chemistry,2022

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Comparative Metabolomic Analysis of the Nutritional Aspects from Ten Cultivars of the Strawberry Fruit;Foods;2023-03-09

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