Copigmentation effects of different phenolics on color stability of three basic anthocyanins in wines: Chromaticity, thermodynamics and molecular dynamics simulation
Jiaheng Lyu, Jiming Li, W. G. Jiang, Tingting Liu, Yan Xü, Ke Tang
Topics & Concepts
ChromaticityChemistryFood scienceAnthocyaninMolecular dynamicsThermodynamicsPhysicsComputational chemistryOpticsFermentation and Sensory AnalysisPhytochemicals and Antioxidant ActivitiesHorticultural and Viticultural Research