Copigmentation effects of phenolics on color enhancement and stability of blackberry wine residue anthocyanins: Chromaticity, kinetics and structural simulation

Published 2018 View Full Article

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Title
Copigmentation effects of phenolics on color enhancement and stability of blackberry wine residue anthocyanins: Chromaticity, kinetics and structural simulation
Authors
Keywords
Blackberry anthocyanin, Copigmentation, Ferulic acid, π-π stacking, Solvent effect
Journal
FOOD CHEMISTRY
Volume 275, Issue -, Pages 299-308
Publisher
Elsevier BV
Online
2018-09-18
DOI
10.1016/j.foodchem.2018.09.103

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