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Copigmentation effects of different phenolics on color stability of three basic anthocyanins in wines: Chromaticity,

Jiaheng Lyu1, Jiming Li2, Wenguang Jiang2

  • 1Yantai Institute of China Agricultural University, Yantai 264670, China.

Food Chemistry
|February 22, 2025
PubMed

Keywords:
Copigmentation effectsMolecular dynamics simulationMonomeric anthocyaninsPolyphenol copigmentsThermodynamics

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