Oxovitisins: A New Class of Neutral Pyranone-anthocyanin Derivatives in Red Wines-Reference-Cited by-同舟云学术

Oxovitisins: A New Class of Neutral Pyranone-anthocyanin Derivatives in Red Wines

Published:2010-07-08 Issue:15 Volume:58 Page:8814-8819
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

He Jingren¹²,Oliveira Joana¹,Silva Artur M. S.³,Mateus Nuno¹,De Freitas Victor¹

Affiliation:

1. Centro de Investigação em Química, Departamento de Química, Faculdade de Ciências, Universidade do Porto, Rua do Campo Alegre 687, 4169-007 Porto, Portugal

2. School of Agriculture, Food and Wine, University of Adelaide, Waite Campus, PMB1, Glen Osmond, 5069 SA, Australia

3. Departamento de Química & QOPNA, 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/jf101408q

Reference36 articles.

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

2. Detection of Compounds Formed through the Reaction of Malvidin 3-Monoglucoside and Catechin in the Presence of Acetaldehyde

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

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