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Intermolecular Interactions Between Malvidin-3-o-glucoside and Caffeic Acid: Structural and Thermodynamic Characterization and Its Effect on Real Wine Color Quality

Lulu Wu,Yu Zhang,Shuyue Fan,Mario Prejano,Tiziana Marino,Nino Russo,Yongsheng Tao,Yunkui Li

FOOD CHEMISTRY（2024）

Cited 3|Views24
Key words
Copigmentation,Thermodynamic,Malvidin-3,O -glucoside,Caffeic acid,Density functional theory,ITC
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