Supramolecular Study of the Interactions between Malvidin-3-<i>O</i>-Glucoside and Wine Phenolic Compounds: Influence on Color-Reference-Cited by-同舟云学术

Supramolecular Study of the Interactions between Malvidin-3-O-Glucoside and Wine Phenolic Compounds: Influence on Color

Published:2023-02-07 Issue:4 Volume:72 Page:1894-1901
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Torres-Rochera Bárbara¹^ORCID,Manjón Elvira¹^ORCID,Brás Natércia F²^ORCID,Escribano-Bailón María Teresa¹^ORCID,García-Estévez Ignacio¹^ORCID

Affiliation:

1. Grupo de Investigación en Polifenoles (GIP), Departamento de Química Analítica, Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Salamanca E37007, Spain

2. LAQV, REQUIMTE, Departamento de Química e Bioquímica, Faculdade de Ciências, Universidade do Porto, 4169-007 Porto, Portugal

Funder

Ministerio de Ciencia e Innovaci?n

European Regional Development Fund

Junta de Castilla y Le?n

Funda??o para a Ci?ncia e a Tecnologia

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.2c08502

Reference51 articles.

1. Natural Pigments: Carotenoids, Anthocyanins, and Betalains — Characteristics, Biosynthesis, Processing, and Stability

2. Colour implications of self-association processes of wine anthocyanins

3. Stabilizing and Modulating Color by Copigmentation: Insights from Theory and Experiment

4. Color and Stability of Pigments Derived from the Acetaldehyde-Mediated Condensation between Malvidin 3-O-Glucoside and (+)-Catechin

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