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Copigmentation evidence of oenin with phenolic compounds: A comparative study of spectrographic, thermodynamic and

Bo Zhang1, Qiang Wang2, Pan-Pan Zhou2

  • 1Gansu Key Laboratory of Viticulture and Enology, College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.

Food Chemistry
|January 17, 2020
PubMed

Keywords:
Caffeic acid (PubChem CID: 689043)Colourimetric measurementsCopigmentationDanshensu (PubChem CID: 11600642)Fluorescence and FTIR spectraOenin (PubChem CID: 443652)Phenolic compoundsRosmarinic acid (PubChem CID: 5281792)Theoretical calculationsThermodynamic parameters

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