Characterization of a Colorless Anthocyanin−Flavan-3-ol Dimer Containing Both Carbon−Carbon and Ether Interflavanoid Linkages by NMR and Mass Spectrometry-Reference-Cited by-同舟云学术

Characterization of a Colorless Anthocyanin−Flavan-3-ol Dimer Containing Both Carbon−Carbon and Ether Interflavanoid Linkages by NMR and Mass Spectrometry

Published:2003-05-02 Issue:12 Volume:51 Page:3592-3597
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Remy-Tanneau Sophie¹,Le Guernevé, Christine¹,Meudec Emmanuelle¹,Cheynier Veronique¹

Affiliation:

1. INRA-UMR Sciences pour l'Œnologie, 2 Place Viala, 34060 Montpellier, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf021227b

Reference18 articles.

1. Natural astringency in foodstuffs — A molecular interpretation

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

3. The polymeric nature of wine pigments

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