Intermolecular copigmentation between five common 3-O-monoglucosidic anthocyanins and three phenolics in red wine model solutions: The influence of substituent pattern of anthocyanin B ring
Xu Zhao, Bowen Ding, Jiawei Qin, Fei He, Chang‐Qing Duan
Topics & Concepts
AnthocyaninChemistrySubstituentMalvidinDelphinidinPelargonidinGallic acidWinePeonidinPetunidinStereochemistryGlucosideCyanidinPigmentOrganic chemistryFood scienceAntioxidantMedicineAlternative medicinePathologyPhytochemicals and Antioxidant ActivitiesFermentation and Sensory AnalysisFood Quality and Safety Studies