Copigmentation effect of three phenolic acids on color and thermal stability of Chinese bayberry anthocyanins-Reference-Cited by-同舟云学术

Copigmentation effect of three phenolic acids on color and thermal stability of Chinese bayberry anthocyanins

Published:2020-05-20 Issue:7 Volume:8 Page:3234-3242
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Zhu Yanyun¹,Chen Hongji¹,Lou Leyan¹,Chen Yixin¹,Ye Xingqian¹²,Chen Jianchu¹²^ORCID

Affiliation:

1. College of Biosystems Engineering and Food Science National‐Local Joint Engineering Laboratory of Intelligent Food Technology and Equipment Zhejiang Key Laboratory for Agro‐Food Processing Zhejiang Engineering Laboratory of Food Technology and Equipment Zhejiang University Hangzhou China

2. Ningbo Research Institute Zhejiang University Ningbo China

Funder

National Key Research and Development Program of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1583

Reference30 articles.

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3. Spectrophotometric Study of Anthocyan Copigmentation Reactions

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

5. The co-pigmentation reaction of anthocyanins: a microprobe for the structural study of aqueous solutions

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