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Colorimetric study of malvidin-3-O-glucoside copigmented by phenolic compounds: The effect of molar ratio, temperature, pH, and ethanol content on color expression of red wine model solutions

Article ID Journal Published Year Pages File Type
8889932 Food Research International 2017 32 Pages PDF
Keywords
AnthocyaninPhenolic compoundsChromatic characteristicsColorEffect factorCopigmentation
Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
Preview
Colorimetric study of malvidin-3-O-glucoside copigmented by phenolic compounds: The effect of molar ratio, temperature, pH, and ethanol content on color expression of red wine model solutions
Authors
Bo Zhang, Xue-Shan Yang, Ning-Ning Li, Xia Zhu, Wen-Jun Sheng, Fei He, Chang-Qing Duan, Shun-Yu Han,
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Journal
Food Research International
Journal: Food Research International
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