Ultraviolet–Visible Excitation of cis- and trans-p-Coumaric Acylated Delphinidins and Their Resulting Photochromic Characteristics
Author:
Affiliation:
1. Department of Food Science & Technology, The Ohio State University, 2015 Fyffe Rd., Columbus, Ohio 43210, United States
Funder
U.S. Department of Agriculture
Publisher
American Chemical Society (ACS)
Subject
Organic Chemistry,Chemistry (miscellaneous),Food Science,Analytical Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acsfoodscitech.2c00028
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1. Anthocyanins: Natural Colorants with Health-Promoting Properties
2. Anthocyanins—More Than Nature's Colours
3. Anthocyanins
4. Natural Pigments: Stabilization Methods of Anthocyanins for Food Applications
5. The Copigmentation of Anthocyanins and Its Role in the Color of Red Wine: A Critical Review
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