Gallic Acid Improves Color Quality and Stability of Red Wine Via Physico-Chemical Interaction and Chemical Transformation As Revealed by Thermodynamics, Real Wine Dynamics and Benchmark Quantum Mechanical Calculations
FOOD RESEARCH INTERNATIONAL（2024）
关键词
Copigmentation,Mechanism,Malvidin-3,O -glucoside,Gallic acid,Polymeric anthocyanin,Density functional theory,Red wine,Matrix effect
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