Intermolecular copigmentation between five common 3-O-monoglucosidic anthocyanins and three phenolics in red wine model solutions: The influence of substituent pattern of anthocyanin B ring-Reference-Cited by-同舟云学术

Intermolecular copigmentation between five common 3-O-monoglucosidic anthocyanins and three phenolics in red wine model solutions: The influence of substituent pattern of anthocyanin B ring

Published:2020-10 Issue: Volume:326 Page:126960
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhao Xu,Ding Bo-Wen,Qin Jia-Wei,He Fei,Duan Chang-Qing

Funder

National Natural Science Foundation of China

Agriculture Research System of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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4. The copigmentation of anthocyanins and its role in the color of red wine: A critical review;Boulton;American Journal of Enology and Viticulture,2001

5. The hemiacetal-cis-chalcone equilibrium of malvin, a natural anthocyanin;Brouillard;Cheminform,1990

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