Impact of three phenolic copigments on the stability and color evolution of five basic anthocyanins in model wine systems
出版年份 2021 全文链接
标题
Impact of three phenolic copigments on the stability and color evolution of five basic anthocyanins in model wine systems
作者
关键词
Anthocyanin, Copigmentation, Degradation, Polymerization, UHPLC-MS
出版物
FOOD CHEMISTRY
Volume 375, Issue -, Pages 131670
出版商
Elsevier BV
发表日期
2021-11-25
DOI
10.1016/j.foodchem.2021.131670
参考文献
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