Anthocyanin copigmentation and color attributes of bog bilberry syrup wine during bottle aging: Effect of tannic acid and gallic acid extracted from Chinese gallnut-Reference-Cited by-同舟云学术

Anthocyanin copigmentation and color attributes of bog bilberry syrup wine during bottle aging: Effect of tannic acid and gallic acid extracted from Chinese gallnut

Published:2019-05-27 Issue:8 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Liu Shuxun¹²^ORCID,Li Siyu³,Lin Guo¹,Markkinen Niko²,Yang Hangyu¹,Zhu Baoqing¹^ORCID,Zhang Bolin¹

Affiliation:

1. Beijing Key Laboratory of Forestry Food Processing and Safety, Department of Food Science, College of Biological Sciences and Biotechnology Beijing Forestry University Beijing China

2. Food Chemistry and Food Development, Department of Biochemistry University of Turku Turku Finland

3. Institute for Horticultural Plants, College of Horticulture China Agricultural University Beijing China

Funder

Ministry of Agriculture - Saskatchewan

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14041

Reference39 articles.

1. Effect of the prefermentative addition of copigments on the polyphenolic composition of Tempranillo wines after malolactic fermentation