copigmentation

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Effects of high hydrostatic pressure-assisted organic acids on the copigmentation of Vitis amurensis Rupr anthocyanins.

He, Yang;Wen, Liankui;Yu, Hansong;Zheng, Fei;Wang, Zhitong;Xu, Xuanwei;Zhang, Hao;Cao, Yong;Wang, Bi...

2018 Food chemistry DOI: S0308-8146(18)31025-... 271 views

2

anthocyanins and their variation in red wines i. monomeric anthocyanins and their color expression

;Chang-Qing Duan;Malcolm J. Reeves;Qiu-Hong Pan;Lin Mu;Na-Na Liang;Fei He;Jun Wang

2012 Journal of ethnopharmacology DOI: 10.3390/molecules170... 202 views

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Food chemistry

ISSN: 1873-7072 1,015 views

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antioxidant activity caffeic acid (pubchem cid: 689043) ferulic acid (pubchem cid: 445858) anthocyanins vanillic acid (pubchem cid: 8468) high hydrostatic pressure cyanidin-3-o-glucoside (pubchem cid: 197081) delphinidin-3-o-glucoside (pubchem cid: 165558) malvidin-3-o-glucoside (pubchem cid: 11249520) organic acids peonidin-3-o-glucoside (pubchem cid: 14311152) petunidin-3-o-glucoside (pubchem cid: 176449) d-gluconic acid (pubchem cid: 10690) degradation red wine