Intermolecular copigmentation between anthocyanidin-3,5-O-diglucosides and three phenolic compounds: Insights from experimental and theoretical studies
Anthocyanidin-3,5-O-diglucosides are the main pigments in red wines made from non-vinifera and hybrid species. In this work, intermolecular copigmentation between three common anthocyanidin-3,5-O-diglucosides and three types of phenolic copigments was systematically investigated in model wine soluti...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-10-01
|
| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X22000995 |