Gallic acid improves color quality and stability of red wine via physico-chemical interaction and chemical transformation as revealed by thermodynamics, real wine dynamics and benchmark quantum mechanical calculations-Reference-Cited by-同舟云学术

Gallic acid improves color quality and stability of red wine via physico-chemical interaction and chemical transformation as revealed by thermodynamics, real wine dynamics and benchmark quantum mechanical calculations

Published:2024-07 Issue: Volume:188 Page:114510
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Wu Lulu^ORCID,Zhang Yu,Prejanò Mario^ORCID,Marino Tiziana^ORCID,Russo Nino,Tao Yongsheng^ORCID,Li Yunkui^ORCID

Funder

China Scholarship Council

Ningxia Hui Autonomous Region Department of Science and Technology

Ministry of Science and Technology of the People's Republic of China

Publisher

Elsevier BV

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