换一批
换一批Effect of organic acid on cyanidin-3-O-glucoside oxidation mediated by iron in model Chinese bayberry wine.
第一作者：
Zhengwei,Zhang
第一单位：
State Key Laboratory of Food Science & Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu 214122, China.
作者：
关键词
Citric acid (PubChem CID: 311)Cyanidin-3-O-glucosideCyanidin-3-O-glucoside (PubChem CID: 441667)Degradation productFerric chloride (PubChem CID: 24380)Ferrous sulfate (PubChem CID: 24393)IronMalic acid (PubChem CID: 525)Model Chinese bayberry wineOrganic acidOxalic acid (PubChem CID: 971)Succinic acid (PubChem CID: 1110)Tartaric acid (PubChem CID: 875)
主题词
花青苷类(Anthocyanins);色(Color);二羧酸类(Dicarboxylic Acids);葡糖苷类(Glucosides);铁(Iron);苹果酸盐(Malates);杨梅属(Myrica);氧化还原(Oxidation-Reduction);琥珀酸(Succinic Acid);酒石酸盐类(Tartrates);葡萄酒(Wine)
DOI
10.1016/j.foodchem.2019.125980
PMID
31838371
发布时间
2021-01-12
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Food chemistry
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