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Updated: Jun 25, 2025

Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method
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Optimization of Processing of Tiebangchui with Highland Barley Wine Based on the Box-Behnken Design Combined with the Entropy Method

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Intermolecular interactions between malvidin-3-O-glucoside and caffeic acid: Structural and thermodynamic

Lulu Wu1, Yu Zhang1, Shuyue Fan1

  • 1College of Enology, Northwest A&F University, Yangling 712100, China.

Food Chemistry
|May 24, 2024
PubMed

Keywords:
Caffeic acidCopigmentationDensity functional theoryITCMalvidin-3-O-glucosideThermodynamic

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