Isolation and Structural Characterization of New Anthocyanin-Derived Yellow Pigments in Aged Red Wines-Reference-Cited by-同舟云学术

Isolation and Structural Characterization of New Anthocyanin-Derived Yellow Pigments in Aged Red Wines

Published:2006-11-11 Issue:25 Volume:54 Page:9598-9603
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

He Jingren¹,Santos-Buelga Celestino¹,Silva Artur M. S.¹,Mateus Nuno¹,de Freitas Victor¹

Affiliation:

1. Centro de Investigaçâo em Química, Departamento de Química, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal; Unidad de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno s/n, E-37007 Salamanca, Spain; and Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, Portugal

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf062325q

Reference36 articles.

1. The polymeric nature of wine pigments

2. Polyphenol interactions. Anthocyanins: Co-pigmentation and colour changes in red wines

3. First confirmation in red wine of products resulting from direct anthocyanin-tannin reactions

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