| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10541270 | Food Chemistry | 2012 | 8 Pages |
Abstract
⺠Copigmentation interactions in complex solutions similar to wine were studied. ⺠Spectrophotometry, HPLC and post column reaction methods were followed. ⺠Our results suggest a competing equilibrium. ⺠This can provoke a hypochromic (anti-copigmentation) effect. ⺠Competition between flavonols (our best copigments) and flavanols was highlighted.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Laura Rustioni, Danny R. Jr., Osvaldo Failla, Paul D. Prenzler, Kevin Robards,