1Copigmentation effects of phenolics on color enhancement and stability of blackberry wine residue anthocyanins: Chromaticity, kinetics and structural simulation

作者： Wang, Ying; Zhang, Lixia; Li, Yahui; Zhou, Jianzhong; Xie, Pujun; SCI

机构： Jiangsu Acad Agr Sci, Inst Agroprod Proc, Zhonglingjie Rd 50, Nanjing 210014, Jiangsu, Peoples R China; CAF, Key Lab Biomass Energy & Mat, Inst Chem Ind Forest Prod, Nanjing 210042, Jiangsu, Peoples R China;

来源：FOOD CHEMISTRY

关键词： Blackberry anthocyanin; Copigmentation; Ferulic acid; pi-pi stacking; Solvent effect

年份：2019