Contribution of Monomeric Anthocyanins to the Color of Young Red Wine: Statistical and Experimental Approaches-Reference-Cited by-同舟云学术

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Contribution of Monomeric Anthocyanins to the Color of Young Red Wine: Statistical and Experimental Approaches

Published:2015-11-20 Issue:12 Volume:80 Page:C2751-C2758
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Liang Han Fu¹,Li Zheng²,Xu Yan³

Affiliation:

1. College of Enology; Northwest A&F Univ; Yangling Shaanxi 712100 China

2. Food Science and Human Nutrition Dept., Inst. of Agricultural and Food Sciences; Univ. of Florida; Gainesville Fla. 32611 U.S.A

3. Center for Brewing Science and Enzyme Biotechnology, School of Biotechnology; Jiangnan Univ; Wuxi Jiangsu 214122 China

Publisher

Wiley

Subject

Food Science

Reference37 articles.

1. Advanced ultra high pressure liquid chromatography-tandem mass spectrometric methods for the screening of red wine anthocyanins and derived pigments;Alberts;J Chromatogr A,2012

2. A new simplified method for measuring the color of wines. III. All wines and brandies;Ayala;Am J Enol Viticult,1999

3. The copigmentation of anthocyanins and its role in the color of red wine: a critical review;Boulton;Am J Enol Viticult,2001

4. Chemical studies of anthocyanins: a review;Castañeda-Ovando;Food Chem,2009

5. PMR investigation of 3-O-(β-D-glucosyl) malvidin structural transformations in aqueous solutions;Cheminat;Tetrahedron Lett,1986

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