Copigmentation between malvidin-3-O-glucoside and hydroxycinnamic acids in red wine model solutions: Investigations with experimental and theoretical methods

Food Research International

Volumn 78, Issue , 2015, Pages 313-320

  Zhang, Bo ^a,b   He, Fei ^a   Zhou, Pan Pan ^c   Liu, Yue ^a   Duan, Chang Qing ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b GANSU AGRICULTURAL UNIVERSITY   (China)

^c LANZHOU UNIVERSITY   (China)

Author keywords

Colorimetric measurements; Copigmentation; Hydroxycinnamic acid; Theoretical calculations; Thermodynamic parameters

Indexed keywords

CARBOHYDRATES; COLOR; EQUILIBRIUM CONSTANTS; FLAVONOIDS; HYDROGEN BONDS; PARAMETER ESTIMATION; QUANTUM CHEMISTRY; SPECTROPHOTOMETRY; VAN DER WAALS FORCES; WINE;

COLORIMETRIC MEASUREMENT; COPIGMENTATION; HYDROXYCINNAMIC ACIDS; THEORETICAL CALCULATIONS; THERMODYNAMIC PARAMETER;

COLORIMETRY;

EID: 84949673650     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2015.09.026     Document Type: Article

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