Colorimetric study of malvidin-3- O -glucoside copigmented by phenolic compounds: The effect of molar ratio, temperature, pH, and ethanol content on color expression of red wine model solutions

作者：Bo Zhang, Xueshan Yang, Ningning Li, Xia Zhu, Wen-Jun Sheng, Fei He, Chang‐Qing Duan, Shunyu Han · 发表于：Food Research International · 年份：2017 · DOI：10.1016/j.foodres.2017.09.034 · 被引用次数：27 · 研究领域：Fermentation and Sensory Analysis、Phytochemicals and Antioxidant Activities、Horticultural and Viticultural Research