Intermolecular copigmentation between five common 3-O-monoglucosidic anthocyanins and three phenolics in red wine model solutions: The influence of substituent pattern of anthocyanin B ring
•Copigmentation between 5 anthocyanins and 3 phenolic copigments were studied.•Chromatic, thermodynamic and theoretical methods were used.•Substituent pattern of anthocyanin B ring had great influence on copigmentation.•Diverse π-π stacking modes were observed through theoretical calculation. In thi...
Gespeichert in:
| Veröffentlicht in: | Food chemistry Jg. 326; S. 126960 |
|---|---|
| Hauptverfasser: | , , , , |
| Format: | Journal Article |
| Sprache: | Englisch |
| Veröffentlicht: |
England
Elsevier Ltd
01.10.2020
|
| Schlagworte: | |
| ISSN: | 0308-8146, 1873-7072, 1873-7072 |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| Abstract | •Copigmentation between 5 anthocyanins and 3 phenolic copigments were studied.•Chromatic, thermodynamic and theoretical methods were used.•Substituent pattern of anthocyanin B ring had great influence on copigmentation.•Diverse π-π stacking modes were observed through theoretical calculation.
In this study, intermolecular copigmentation between five primary wine monoglucosidic anthocyanins (cyanidin-3-O-glucoside, peonidin-3-O-glucoside, delphinidin-3-O-glucoside, petunidin-3-O-glucoside, and malvidin-3-O-glucoside) and three common wine phenolics (gallic acid, (−)-epicatechin, and quercetin-3-O-glucoside) were investigated through experimental and theoretical methods, and the influence of substituent pattern of anthocyanin B ring was studied emphatically. Chromatic and thermodynamic analysis showed there were great differences among these different pigment-copigment systems. Spatial conformations of the 15 copigmentation complexes were obtained through theoretical calculation, and diverse π-π stacking modes were observed. These results indicated that the substituent pattern of anthocyanin B ring had significant impact on its affinity to copigments, and more, the structures of pigments and copigments determined the color expression and stability of copigmentation together. |
|---|---|
| AbstractList | •Copigmentation between 5 anthocyanins and 3 phenolic copigments were studied.•Chromatic, thermodynamic and theoretical methods were used.•Substituent pattern of anthocyanin B ring had great influence on copigmentation.•Diverse π-π stacking modes were observed through theoretical calculation.
In this study, intermolecular copigmentation between five primary wine monoglucosidic anthocyanins (cyanidin-3-O-glucoside, peonidin-3-O-glucoside, delphinidin-3-O-glucoside, petunidin-3-O-glucoside, and malvidin-3-O-glucoside) and three common wine phenolics (gallic acid, (−)-epicatechin, and quercetin-3-O-glucoside) were investigated through experimental and theoretical methods, and the influence of substituent pattern of anthocyanin B ring was studied emphatically. Chromatic and thermodynamic analysis showed there were great differences among these different pigment-copigment systems. Spatial conformations of the 15 copigmentation complexes were obtained through theoretical calculation, and diverse π-π stacking modes were observed. These results indicated that the substituent pattern of anthocyanin B ring had significant impact on its affinity to copigments, and more, the structures of pigments and copigments determined the color expression and stability of copigmentation together. In this study, intermolecular copigmentation between five primary wine monoglucosidic anthocyanins (cyanidin-3-O-glucoside, peonidin-3-O-glucoside, delphinidin-3-O-glucoside, petunidin-3-O-glucoside, and malvidin-3-O-glucoside) and three common wine phenolics (gallic acid, (−)-epicatechin, and quercetin-3-O-glucoside) were investigated through experimental and theoretical methods, and the influence of substituent pattern of anthocyanin B ring was studied emphatically. Chromatic and thermodynamic analysis showed there were great differences among these different pigment-copigment systems. Spatial conformations of the 15 copigmentation complexes were obtained through theoretical calculation, and diverse π-π stacking modes were observed. These results indicated that the substituent pattern of anthocyanin B ring had significant impact on its affinity to copigments, and more, the structures of pigments and copigments determined the color expression and stability of copigmentation together. In this study, intermolecular copigmentation between five primary wine monoglucosidic anthocyanins (cyanidin-3-O-glucoside, peonidin-3-O-glucoside, delphinidin-3-O-glucoside, petunidin-3-O-glucoside, and malvidin-3-O-glucoside) and three common wine phenolics (gallic acid, (-)-epicatechin, and quercetin-3-O-glucoside) were investigated through experimental and theoretical methods, and the influence of substituent pattern of anthocyanin B ring was studied emphatically. Chromatic and thermodynamic analysis showed there were great differences among these different pigment-copigment systems. Spatial conformations of the 15 copigmentation complexes were obtained through theoretical calculation, and diverse π-π stacking modes were observed. These results indicated that the substituent pattern of anthocyanin B ring had significant impact on its affinity to copigments, and more, the structures of pigments and copigments determined the color expression and stability of copigmentation together. In this study, intermolecular copigmentation between five primary wine monoglucosidic anthocyanins (cyanidin-3-O-glucoside, peonidin-3-O-glucoside, delphinidin-3-O-glucoside, petunidin-3-O-glucoside, and malvidin-3-O-glucoside) and three common wine phenolics (gallic acid, (-)-epicatechin, and quercetin-3-O-glucoside) were investigated through experimental and theoretical methods, and the influence of substituent pattern of anthocyanin B ring was studied emphatically. Chromatic and thermodynamic analysis showed there were great differences among these different pigment-copigment systems. Spatial conformations of the 15 copigmentation complexes were obtained through theoretical calculation, and diverse π-π stacking modes were observed. These results indicated that the substituent pattern of anthocyanin B ring had significant impact on its affinity to copigments, and more, the structures of pigments and copigments determined the color expression and stability of copigmentation together.In this study, intermolecular copigmentation between five primary wine monoglucosidic anthocyanins (cyanidin-3-O-glucoside, peonidin-3-O-glucoside, delphinidin-3-O-glucoside, petunidin-3-O-glucoside, and malvidin-3-O-glucoside) and three common wine phenolics (gallic acid, (-)-epicatechin, and quercetin-3-O-glucoside) were investigated through experimental and theoretical methods, and the influence of substituent pattern of anthocyanin B ring was studied emphatically. Chromatic and thermodynamic analysis showed there were great differences among these different pigment-copigment systems. Spatial conformations of the 15 copigmentation complexes were obtained through theoretical calculation, and diverse π-π stacking modes were observed. These results indicated that the substituent pattern of anthocyanin B ring had significant impact on its affinity to copigments, and more, the structures of pigments and copigments determined the color expression and stability of copigmentation together. |
| ArticleNumber | 126960 |
| Author | Ding, Bo-Wen He, Fei Zhao, Xu Qin, Jia-Wei Duan, Chang-Qing |
| Author_xml | – sequence: 1 givenname: Xu surname: Zhao fullname: Zhao, Xu organization: Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China – sequence: 2 givenname: Bo-Wen surname: Ding fullname: Ding, Bo-Wen organization: School of Environment, Beijing Normal University, Beijing 100875, China – sequence: 3 givenname: Jia-Wei surname: Qin fullname: Qin, Jia-Wei organization: Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China – sequence: 4 givenname: Fei surname: He fullname: He, Fei organization: Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China – sequence: 5 givenname: Chang-Qing surname: Duan fullname: Duan, Chang-Qing email: chqduan@cau.edu.cn organization: Center for Viticulture and Enology, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China |
| BackLink | https://www.ncbi.nlm.nih.gov/pubmed/32413752$$D View this record in MEDLINE/PubMed |
| BookMark | eNqNkstuFDEQRS0URCaBX4i8ZNODHz39QCwgEZBIkbIJa8ttl2c8ctuN7U6Uj-PfcGsyEsomyIuSq86tslz3DJ344AGhC0rWlNDm035tQtBqB-OaEVaSrOkb8gataNfyqiUtO0ErwklXdbRuTtFZSntCCkm7d-iUs5rydsNW6M-NzxDH4EDNTkaswmS3I_gssw0eD5AfATw29gFKbRxLjld3VYlh62YVktVWYenzLqgn6a1P5aJx3kUAPO3AB2dVwtbjCBo_Wg94DBocTsHNy4j0Gd_voADGzeAV4GBwmoeUbS73jCeZywP9kv5nCr7E0frte_TWSJfgw3M8R79-fL-_uq5u737eXH27rVRNaK5Up2Xb0kF17YYPIE0Psu-p6TWFmjDdG2Y2IHXDOllr3bMNVZoPzNR0KNWOn6OPh75TDL9nSFmMNilwTnoIcxKs5j3vCe_Yf6CknLZreEEvntF5GEGLKdpRxidx3E4BvhwAFUNKEYxQ9rCYHKV1ghKxmEHsxdEMYjGDOJihyJsX8uOEV4VfD0Iof_pgIYqk7LIcbSOoLHSwr7X4C_8c18o |
| CitedBy_id | crossref_primary_10_1016_j_ultsonch_2021_105788 crossref_primary_10_1016_j_foodchem_2021_131670 crossref_primary_10_1016_j_lwt_2024_115889 crossref_primary_10_3390_antiox10121967 crossref_primary_10_3390_foods13081227 crossref_primary_10_1016_j_foodchem_2022_133691 crossref_primary_10_1016_j_foodchem_2023_135659 crossref_primary_10_1016_j_foodchem_2024_139617 crossref_primary_10_1016_j_lwt_2022_113623 crossref_primary_10_1016_j_jfca_2022_104951 crossref_primary_10_1016_j_jfca_2021_104037 crossref_primary_10_1007_s13197_021_05054_z crossref_primary_10_3390_foods14173047 crossref_primary_10_1016_j_foodchem_2021_130322 crossref_primary_10_1080_10408398_2023_2238063 crossref_primary_10_1080_10408398_2022_2063250 crossref_primary_10_1016_j_foodres_2024_114632 crossref_primary_10_1016_j_jfoodeng_2024_112241 crossref_primary_10_3390_foods11182767 crossref_primary_10_3390_foods13172695 crossref_primary_10_1111_ijfs_15970 crossref_primary_10_3390_app13148186 crossref_primary_10_1016_j_foodres_2024_115427 crossref_primary_10_1051_ctv_ctv2024390284 crossref_primary_10_1016_j_tifs_2023_104172 crossref_primary_10_1002_fsn3_4327 crossref_primary_10_1016_j_lwt_2024_116034 crossref_primary_10_1016_j_foodchem_2025_143499 crossref_primary_10_1016_j_foodchem_2023_135407 crossref_primary_10_1016_j_jcou_2021_101839 crossref_primary_10_3168_jds_2020_19690 crossref_primary_10_1016_j_foodchem_2021_130257 crossref_primary_10_1016_j_foodchem_2021_130278 crossref_primary_10_1016_j_foodchem_2021_131961 crossref_primary_10_1016_j_foodchem_2023_136571 crossref_primary_10_1016_j_fbp_2025_06_001 crossref_primary_10_1111_1750_3841_70371 crossref_primary_10_1007_s00217_022_04005_y crossref_primary_10_1016_j_jfca_2025_107297 crossref_primary_10_1155_2024_6822967 crossref_primary_10_1002_adhm_202300473 crossref_primary_10_1007_s13197_025_06285_0 crossref_primary_10_3390_molecules28062496 crossref_primary_10_3390_foods14142467 crossref_primary_10_1016_j_tifs_2025_105297 crossref_primary_10_1016_j_foodres_2024_115032 crossref_primary_10_3390_molecules29194544 crossref_primary_10_1016_j_lwt_2025_118461 |
| Cites_doi | 10.1016/j.plaphy.2018.11.013 10.1016/j.foodchem.2016.07.073 10.1016/S0308-8146(99)00170-3 10.1016/j.foodchem.2017.07.137 10.5344/ajev.2001.52.2.67 10.1016/j.foodchem.2019.125147 10.1002/jsfa.9741 10.1002/chin.199044058 10.3390/molecules17021571 10.1016/j.phytochem.2012.06.022 10.1016/j.foodchem.2014.08.026 10.1016/j.foodchem.2015.10.085 10.5344/ajev.1997.48.3.357 10.1002/poc.1847 10.1021/ct300276p 10.1021/acsomega.9b01066 10.3389/fchem.2018.00245 10.1002/jcc.21759 10.1007/s00894-007-0233-4 10.1021/ja00189a039 10.1016/j.tet.2014.10.046 10.1042/bj0251687 10.1021/jf401174b 10.1021/jp810292n 10.1016/j.foodchem.2018.07.141 10.1016/j.foodres.2017.09.034 10.1016/j.tet.2014.09.051 10.1021/ct100408b 10.1016/j.foodchem.2010.08.045 10.1039/C1CS15126F 10.1021/acs.chemrev.5b00507 10.1016/j.foodchem.2019.05.172 10.2174/138527212799957977 10.1016/j.foodchem.2015.12.008 10.3390/nu11092107 10.1016/j.foodres.2017.12.054 |
| ContentType | Journal Article |
| Copyright | 2020 Elsevier Ltd Copyright © 2020 Elsevier Ltd. All rights reserved. |
| Copyright_xml | – notice: 2020 Elsevier Ltd – notice: Copyright © 2020 Elsevier Ltd. All rights reserved. |
| DBID | AAYXX CITATION CGR CUY CVF ECM EIF NPM 7X8 7S9 L.6 |
| DOI | 10.1016/j.foodchem.2020.126960 |
| DatabaseName | CrossRef Medline MEDLINE MEDLINE (Ovid) MEDLINE MEDLINE PubMed MEDLINE - Academic AGRICOLA AGRICOLA - Academic |
| DatabaseTitle | CrossRef MEDLINE Medline Complete MEDLINE with Full Text PubMed MEDLINE (Ovid) MEDLINE - Academic AGRICOLA AGRICOLA - Academic |
| DatabaseTitleList | AGRICOLA MEDLINE MEDLINE - Academic |
| Database_xml | – sequence: 1 dbid: NPM name: PubMed url: http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed sourceTypes: Index Database – sequence: 2 dbid: 7X8 name: MEDLINE - Academic url: https://search.proquest.com/medline sourceTypes: Aggregation Database |
| DeliveryMethod | fulltext_linktorsrc |
| Discipline | Economics Chemistry Diet & Clinical Nutrition |
| EISSN | 1873-7072 |
| ExternalDocumentID | 32413752 10_1016_j_foodchem_2020_126960 S0308814620308220 |
| Genre | Journal Article |
| GroupedDBID | --- --K --M .~1 0R~ 1B1 1RT 1~. 1~5 4.4 457 4G. 5GY 5VS 7-5 71M 8P~ 9JM 9JN AABNK AABVA AACTN AAEDT AAEDW AAIAV AAIKC AAIKJ AAKOC AALRI AAMNW AAOAW AAQFI AARLI AATLK AAXUO ABFNM ABFRF ABGRD ABGSF ABJNI ABMAC ABUDA ABYKQ ACDAQ ACGFO ACGFS ACIUM ACRLP ADBBV ADECG ADEZE ADQTV ADUVX AEBSH AEFWE AEHWI AEKER AENEX AEQOU AFKWA AFTJW AFXIZ AFZHZ AGUBO AGYEJ AHHHB AIEXJ AIKHN AITUG AJOXV AJSZI ALMA_UNASSIGNED_HOLDINGS AMFUW AMRAJ AXJTR BKOJK BLXMC CBWCG CS3 DOVZS DU5 EBS EFJIC EFLBG EO8 EO9 EP2 EP3 F5P FDB FIRID FLBIZ FNPLU FYGXN G-Q GBLVA IHE J1W K-O KOM KZ1 LW9 M41 MO0 N9A O-L O9- OAUVE OZT P-8 P-9 P2P PC. Q38 ROL RPZ SAB SCC SDF SDG SDP SES SPC SPCBC SSA SSK SSU SSZ T5K WH7 ~G- ~KM 29H 53G 9DU AAHBH AALCJ AAQXK AATTM AAXKI AAYJJ AAYWO AAYXX ABWVN ABXDB ACLOT ACNNM ACRPL ACVFH ADCNI ADMUD ADNMO AEIPS AEUPX AFJKZ AFPUW AGHFR AGQPQ AGRDE AI. AIGII AIIUN AKBMS AKRWK AKYEP ANKPU APXCP ASPBG AVWKF AZFZN CITATION EFKBS EJD FEDTE FGOYB G-2 HLV HVGLF HZ~ R2- SCB SEW VH1 WUQ Y6R ~HD BNPGV CGR CUY CVF ECM EIF NPM SSH 7X8 7S9 L.6 |
| ID | FETCH-LOGICAL-c401t-c8da771bc8753beaf9ea991f9d1e402d9f2f5ead628a4dd9251cd3b2f41b2d983 |
| ISICitedReferencesCount | 59 |
| ISICitedReferencesURI | http://www.webofscience.com/api/gateway?GWVersion=2&SrcApp=Summon&SrcAuth=ProQuest&DestLinkType=CitingArticles&DestApp=WOS_CPL&KeyUT=000537547200020&url=https%3A%2F%2Fcvtisr.summon.serialssolutions.com%2F%23%21%2Fsearch%3Fho%3Df%26include.ft.matches%3Dt%26l%3Dnull%26q%3D |
| ISSN | 0308-8146 1873-7072 |
| IngestDate | Sat Sep 27 22:08:07 EDT 2025 Sun Sep 28 03:12:57 EDT 2025 Thu Apr 03 06:50:17 EDT 2025 Sat Nov 29 07:24:04 EST 2025 Tue Nov 18 21:50:09 EST 2025 Fri Feb 23 02:47:36 EST 2024 |
| IsPeerReviewed | true |
| IsScholarly | true |
| Keywords | Anthocyanin Pt vdW Mv Dp BCP Intermolecular copigmentation Thermodynamics CCP Theoretical calculation Chromatic characteristic Cy Qg Ga HB Pn Ec RCP |
| Language | English |
| License | Copyright © 2020 Elsevier Ltd. All rights reserved. |
| LinkModel | OpenURL |
| MergedId | FETCHMERGED-LOGICAL-c401t-c8da771bc8753beaf9ea991f9d1e402d9f2f5ead628a4dd9251cd3b2f41b2d983 |
| Notes | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
| PMID | 32413752 |
| PQID | 2404047863 |
| PQPubID | 23479 |
| ParticipantIDs | proquest_miscellaneous_2439390382 proquest_miscellaneous_2404047863 pubmed_primary_32413752 crossref_citationtrail_10_1016_j_foodchem_2020_126960 crossref_primary_10_1016_j_foodchem_2020_126960 elsevier_sciencedirect_doi_10_1016_j_foodchem_2020_126960 |
| PublicationCentury | 2000 |
| PublicationDate | 2020-10-01 2020-10-00 2020-Oct-01 20201001 |
| PublicationDateYYYYMMDD | 2020-10-01 |
| PublicationDate_xml | – month: 10 year: 2020 text: 2020-10-01 day: 01 |
| PublicationDecade | 2020 |
| PublicationPlace | England |
| PublicationPlace_xml | – name: England |
| PublicationTitle | Food chemistry |
| PublicationTitleAlternate | Food Chem |
| PublicationYear | 2020 |
| Publisher | Elsevier Ltd |
| Publisher_xml | – name: Elsevier Ltd |
| References | Trouillas, Di Meo, Gierschner, Linares, Sancho-García, Otyepka (b0170) 2015; 71 Boulton (b0020) 2001; 52 Zhang, Yang, Li, Zhu, Sheng, He, Han (b0190) 2017; 102 Escribano-Bailon, Santos-Buelga (b0050) 2012; 16 Cabrita, Fossen, Andersen (b0035) 2000; 68 Blesso (b0015) 2019; 11 Zhang, He, Zhou, Liu, Duan (b0180) 2016; 199 Leydet, Gavara, Petrov, Diniz, Parola, Lima, Pina (b0105) 2012; 83 Marenich, Cramer, Truhlar (b0120) 2009; 113 Stewart (b0160) 2016 Teixeira, Cruz, Brás, Mateus, Ramos, de Freitas (b0165) 2013; 61 Gras, Bause, Leptihn, Carle, Schweiggert (b0065) 2018; 240 Jiang, Mao, Sui, Yang, Li, Zhu, He (b0085) 2019; 274 Li, Prejano, Toscano, Russo (b0110) 2018; 6 Zhang, Liu, He, Zhou, Duan (b0185) 2015; 170 Brouillard, Lang (b0025) 1990; 21 Ju, Yang, He, Tu, Min, Fang, Sun (b0090) 2019; 135 Mendoza, Basilio, de Freitas, Pina (b0125) 2019; 4 Di Meo, Sancho Garcia, Dangles, Trouillas (b0045) 2012; 8 Trouillas, Sancho-Garcia, De Freitas, Gierschner, Otyepka, Dangles (b0175) 2016; 116 Pina, Melo, Laia, Parola, Lima (b0135) 2012; 41 Stewart (b0155) 2007; 13 Ayala, Echávarri, Negueruela (b0005) 1997; 48 Frisch, Trucks, Schlegel, Scuseria, Robb, Cheeseman, Fox (b0060) 2016 Pina, Oliveira, de Freitas (b0140) 2015; 71 (accessed 07/08/2019). Korth (b0095) 2010; 6 Heras-Roger, Diaz-Romero, Darias-Martin (b0080) 2016; 196 Brouillard, Mazza, Saad, Albrecht-Gary, Cheminat (b0030) 1989; 111 Casassa, Huff, Steele (b0040) 2019; 300 Lambert, Asenstorfer, Williamson, Iland, Jones (b0100) 2011; 125 Zhang, He, Zhang, Reeves, Liu, Zhao, Duan (b0195) 2018; 106 Lu T. (2019). Molclus, version 1.8.7. Robinson, Robinson (b0145) 1931; 25 Zhao, Yu, Chen, Wen, Wei, Zheng, Xiao (b0200) 2017; 214 Grimme, Ehrlich, Goerigk (b0070) 2011; 32 Perez-Alvarez, Martinez-Vidaurre, Garde-Cerdan (b0130) 2019; 99 Sinopoli, Calogero, Bartolotta (b0150) 2019; 297 Freitas, Dias, Macanita, Quina (b0055) 2011; 24 He, Liang, Mu, Pan, Wang, Reeves, Duan (b0075) 2012; 17 Bader (b0010) 1991; 91 Casassa (10.1016/j.foodchem.2020.126960_b0040) 2019; 300 Lambert (10.1016/j.foodchem.2020.126960_b0100) 2011; 125 Blesso (10.1016/j.foodchem.2020.126960_b0015) 2019; 11 Jiang (10.1016/j.foodchem.2020.126960_b0085) 2019; 274 Robinson (10.1016/j.foodchem.2020.126960_b0145) 1931; 25 Teixeira (10.1016/j.foodchem.2020.126960_b0165) 2013; 61 He (10.1016/j.foodchem.2020.126960_b0075) 2012; 17 Boulton (10.1016/j.foodchem.2020.126960_b0020) 2001; 52 Pina (10.1016/j.foodchem.2020.126960_b0135) 2012; 41 Cabrita (10.1016/j.foodchem.2020.126960_b0035) 2000; 68 Leydet (10.1016/j.foodchem.2020.126960_b0105) 2012; 83 Stewart (10.1016/j.foodchem.2020.126960_b0160) 2016 Escribano-Bailon (10.1016/j.foodchem.2020.126960_b0050) 2012; 16 Grimme (10.1016/j.foodchem.2020.126960_b0070) 2011; 32 Brouillard (10.1016/j.foodchem.2020.126960_b0025) 1990; 21 Di Meo (10.1016/j.foodchem.2020.126960_b0045) 2012; 8 Bader (10.1016/j.foodchem.2020.126960_b0010) 1991; 91 Gras (10.1016/j.foodchem.2020.126960_b0065) 2018; 240 Marenich (10.1016/j.foodchem.2020.126960_b0120) 2009; 113 Li (10.1016/j.foodchem.2020.126960_b0110) 2018; 6 Korth (10.1016/j.foodchem.2020.126960_b0095) 2010; 6 Zhao (10.1016/j.foodchem.2020.126960_b0200) 2017; 214 Brouillard (10.1016/j.foodchem.2020.126960_b0030) 1989; 111 Pina (10.1016/j.foodchem.2020.126960_b0140) 2015; 71 Zhang (10.1016/j.foodchem.2020.126960_b0190) 2017; 102 Freitas (10.1016/j.foodchem.2020.126960_b0055) 2011; 24 Perez-Alvarez (10.1016/j.foodchem.2020.126960_b0130) 2019; 99 Heras-Roger (10.1016/j.foodchem.2020.126960_b0080) 2016; 196 Sinopoli (10.1016/j.foodchem.2020.126960_b0150) 2019; 297 Trouillas (10.1016/j.foodchem.2020.126960_b0170) 2015; 71 Zhang (10.1016/j.foodchem.2020.126960_b0180) 2016; 199 Ayala (10.1016/j.foodchem.2020.126960_b0005) 1997; 48 Frisch (10.1016/j.foodchem.2020.126960_b0060) 2016 Stewart (10.1016/j.foodchem.2020.126960_b0155) 2007; 13 Mendoza (10.1016/j.foodchem.2020.126960_b0125) 2019; 4 10.1016/j.foodchem.2020.126960_b0115 Trouillas (10.1016/j.foodchem.2020.126960_b0175) 2016; 116 Zhang (10.1016/j.foodchem.2020.126960_b0195) 2018; 106 Zhang (10.1016/j.foodchem.2020.126960_b0185) 2015; 170 Ju (10.1016/j.foodchem.2020.126960_b0090) 2019; 135 |
| References_xml | – volume: 4 start-page: 12058 year: 2019 end-page: 12070 ident: b0125 article-title: New procedure to calculate all equilibrium constants in flavylium compounds: Application to the copigmentation of anthocyanins publication-title: Acs Omega – volume: 21 start-page: 755 year: 1990 end-page: 761 ident: b0025 article-title: The hemiacetal-cis-chalcone equilibrium of malvin, a natural anthocyanin publication-title: Cheminform – volume: 196 start-page: 1224 year: 2016 end-page: 1231 ident: b0080 article-title: A comprehensive study of red wine properties according to variety publication-title: Food Chemistry – volume: 41 start-page: 869 year: 2012 end-page: 908 ident: b0135 article-title: Chemistry and applications of flavylium compounds: A handful of colours publication-title: Chemical Society Reviews – volume: 214 start-page: 119 year: 2017 end-page: 128 ident: b0200 article-title: Stability-increasing effects of anthocyanin glycosyl acylation publication-title: Food Chemistry – year: 2016 ident: b0060 article-title: Gaussian 16 – volume: 135 start-page: 469 year: 2019 end-page: 479 ident: b0090 article-title: Anthocyanin accumulation and biosynthesis are modulated by regulated deficit irrigation in Cabernet Sauvignon ( publication-title: Plant Physiology and Biochemistry – reference: (accessed 07/08/2019). – volume: 32 start-page: 1456 year: 2011 end-page: 1465 ident: b0070 article-title: Effect of the damping function in dispersion corrected density functional theory publication-title: Journal of Computational Chemistry – volume: 52 start-page: 67 year: 2001 end-page: 87 ident: b0020 article-title: The copigmentation of anthocyanins and its role in the color of red wine: A critical review publication-title: American Journal of Enology and Viticulture – volume: 24 start-page: 1201 year: 2011 end-page: 1208 ident: b0055 article-title: Substituent effects on the pH-dependent multiequilibria of flavylium salt analogs of anthocyanins publication-title: Journal of Physical Organic Chemistry – reference: Lu T. (2019). Molclus, version 1.8.7. – volume: 116 start-page: 4937 year: 2016 end-page: 4982 ident: b0175 article-title: Stabilizing and modulating color by copigmentation: Insights from theory and experiment publication-title: Chemical Reviews – volume: 111 start-page: 2604 year: 1989 end-page: 2610 ident: b0030 article-title: The copigmentation reaction of anthocyanins: A microprobe for the structural study of aqueous solutions publication-title: Journal of the American Chemical Society – volume: 68 start-page: 101 year: 2000 end-page: 107 ident: b0035 article-title: Colour and stability of the six common anthocyanidin 3-glucosides in aqueous solutions publication-title: Food Chemistry – volume: 300 start-page: 10 year: 2019 ident: b0040 article-title: Chemical consequences of extended maceration and post-fermentation additions of grape pomace in Pinot noir and Zinfandel wines from the Central Coast of California (USA) publication-title: Food Chemistry – volume: 106 start-page: 568 year: 2018 end-page: 579 ident: b0195 article-title: The effect of prefermentative addition of gallic acid and ellagic acid on the red wine color, copigmentation and phenolic profiles during wine aging publication-title: Food Research International – volume: 8 start-page: 2034 year: 2012 end-page: 2043 ident: b0045 article-title: Highlights on anthocyanin pigmentation and copigmentation: A matter of flavonoid π-stacking complexation to be described by DFT-D publication-title: Journal of Chemical Theory and Computation – volume: 25 start-page: 1687 year: 1931 end-page: 1705 ident: b0145 article-title: A survey of anthocyanins. I publication-title: Biochemical Journal – volume: 17 start-page: 1571 year: 2012 end-page: 1601 ident: b0075 article-title: Anthocyanins and their variation in red wines I. Monomeric anthocyanins and their color expression publication-title: Molecules – volume: 99 start-page: 4833 year: 2019 end-page: 4841 ident: b0130 article-title: Anthocyanin composition of grapes from three different soil types in cv. Tempranillo AOC Rioja vineyards publication-title: Journal of the Science of Food and Agriculture – volume: 48 start-page: 357 year: 1997 end-page: 363 ident: b0005 article-title: A new simplified method for measuring the color of wines. I. Red and rose wines publication-title: American Journal of Enology and Viticulture – volume: 297 year: 2019 ident: b0150 article-title: Computational aspects of anthocyanidins and anthocyanins: A review publication-title: Food Chemistry – volume: 91 start-page: 893 year: 1991 end-page: 928 ident: b0010 article-title: A quantum theory of molecular structure and its applications publication-title: Cheminform – volume: 61 start-page: 6942 year: 2013 end-page: 6948 ident: b0165 article-title: Structural features of copigmentation of oenin with different polyphenol copigments publication-title: Journal of Agricultural and Food Chemistry – year: 2016 ident: b0160 article-title: Mopac 2016 – volume: 125 start-page: 106 year: 2011 end-page: 115 ident: b0100 article-title: Copigmentation between malvidin-3-glucoside and some wine constituents and its importance to colour expression in red wine publication-title: Food Chemistry – volume: 274 start-page: 460 year: 2019 end-page: 470 ident: b0085 article-title: Degradation of anthocyanins and polymeric color formation during heat treatment of purple sweet potato extract at different pH publication-title: Food Chemistry – volume: 102 start-page: 468 year: 2017 end-page: 477 ident: b0190 article-title: Colorimetric study of malvidin-3- publication-title: Food Research International – volume: 6 start-page: 3808 year: 2010 end-page: 3816 ident: b0095 article-title: Third-generation hydrogen-bonding corrections for semiempirical QM methods and force fields publication-title: Journal of Chemical Theory and Computation – volume: 113 start-page: 6378 year: 2009 end-page: 6396 ident: b0120 article-title: Universal solvation model based on solute electron density and on a continuum model of the solvent defined by the bulk dielectric constant and atomic surface tensions publication-title: Journal of Physical Chemistry B – volume: 6 start-page: 9 year: 2018 ident: b0110 article-title: Oenin and quercetin copigmentation: Highlights from density functional theory publication-title: Frontiers in Chemistry – volume: 240 start-page: 940 year: 2018 end-page: 950 ident: b0065 article-title: Effect of chlorogenic acid on spectral properties and stability of acylated and non-acylated cyanidin-3- publication-title: Food Chemistry – volume: 13 start-page: 1173 year: 2007 end-page: 1213 ident: b0155 article-title: Optimization of parameters for semiempirical methods V: Modification of NDDO approximations and application to 70 elements publication-title: Journal of Molecular Modeling – volume: 199 start-page: 220 year: 2016 end-page: 228 ident: b0180 article-title: The color expression of copigmentation between malvidin-3- publication-title: Food Chemistry – volume: 83 start-page: 125 year: 2012 end-page: 135 ident: b0105 article-title: The effect of self-aggregation on the determination of the kinetic and thermodynamic constants of the network of chemical reactions in 3-glucoside anthocyanins publication-title: Phytochemistry – volume: 16 start-page: 715 year: 2012 end-page: 723 ident: b0050 article-title: Anthocyanin copigmentation— Evaluation, mechanisms and implications for the colour of red wines publication-title: Current Organic Chemistry – volume: 71 start-page: 3107 year: 2015 end-page: 3114 ident: b0140 article-title: Anthocyanins and derivatives are more than flavylium cations publication-title: Tetrahedron – volume: 170 start-page: 226 year: 2015 end-page: 233 ident: b0185 article-title: Copigmentation of malvidin-3- publication-title: Food Chemistry – volume: 71 start-page: 3079 year: 2015 end-page: 3088 ident: b0170 article-title: Optical properties of wine pigments: Theoretical guidelines with new methodological perspectives publication-title: Tetrahedron – volume: 11 start-page: 4 year: 2019 ident: b0015 article-title: Dietary anthocyanins and human health publication-title: Nutrients – volume: 135 start-page: 469 year: 2019 ident: 10.1016/j.foodchem.2020.126960_b0090 article-title: Anthocyanin accumulation and biosynthesis are modulated by regulated deficit irrigation in Cabernet Sauvignon (Vitis Vinifera L.) grapes and wines publication-title: Plant Physiology and Biochemistry doi: 10.1016/j.plaphy.2018.11.013 – volume: 214 start-page: 119 year: 2017 ident: 10.1016/j.foodchem.2020.126960_b0200 article-title: Stability-increasing effects of anthocyanin glycosyl acylation publication-title: Food Chemistry doi: 10.1016/j.foodchem.2016.07.073 – volume: 68 start-page: 101 issue: 1 year: 2000 ident: 10.1016/j.foodchem.2020.126960_b0035 article-title: Colour and stability of the six common anthocyanidin 3-glucosides in aqueous solutions publication-title: Food Chemistry doi: 10.1016/S0308-8146(99)00170-3 – volume: 240 start-page: 940 year: 2018 ident: 10.1016/j.foodchem.2020.126960_b0065 article-title: Effect of chlorogenic acid on spectral properties and stability of acylated and non-acylated cyanidin-3-O-glycosides publication-title: Food Chemistry doi: 10.1016/j.foodchem.2017.07.137 – volume: 52 start-page: 67 issue: 2 year: 2001 ident: 10.1016/j.foodchem.2020.126960_b0020 article-title: The copigmentation of anthocyanins and its role in the color of red wine: A critical review publication-title: American Journal of Enology and Viticulture doi: 10.5344/ajev.2001.52.2.67 – volume: 300 start-page: 10 year: 2019 ident: 10.1016/j.foodchem.2020.126960_b0040 article-title: Chemical consequences of extended maceration and post-fermentation additions of grape pomace in Pinot noir and Zinfandel wines from the Central Coast of California (USA) publication-title: Food Chemistry doi: 10.1016/j.foodchem.2019.125147 – volume: 99 start-page: 4833 issue: 10 year: 2019 ident: 10.1016/j.foodchem.2020.126960_b0130 article-title: Anthocyanin composition of grapes from three different soil types in cv. Tempranillo AOC Rioja vineyards publication-title: Journal of the Science of Food and Agriculture doi: 10.1002/jsfa.9741 – year: 2016 ident: 10.1016/j.foodchem.2020.126960_b0160 – volume: 21 start-page: 755 issue: 44 year: 1990 ident: 10.1016/j.foodchem.2020.126960_b0025 article-title: The hemiacetal-cis-chalcone equilibrium of malvin, a natural anthocyanin publication-title: Cheminform doi: 10.1002/chin.199044058 – volume: 17 start-page: 1571 issue: 2 year: 2012 ident: 10.1016/j.foodchem.2020.126960_b0075 article-title: Anthocyanins and their variation in red wines I. Monomeric anthocyanins and their color expression publication-title: Molecules doi: 10.3390/molecules17021571 – volume: 83 start-page: 125 year: 2012 ident: 10.1016/j.foodchem.2020.126960_b0105 article-title: The effect of self-aggregation on the determination of the kinetic and thermodynamic constants of the network of chemical reactions in 3-glucoside anthocyanins publication-title: Phytochemistry doi: 10.1016/j.phytochem.2012.06.022 – volume: 170 start-page: 226 year: 2015 ident: 10.1016/j.foodchem.2020.126960_b0185 article-title: Copigmentation of malvidin-3-O-glucoside with five hydroxybenzoic acids in red wine model solutions: Experimental and theoretical investigations publication-title: Food Chemistry doi: 10.1016/j.foodchem.2014.08.026 – volume: 196 start-page: 1224 year: 2016 ident: 10.1016/j.foodchem.2020.126960_b0080 article-title: A comprehensive study of red wine properties according to variety publication-title: Food Chemistry doi: 10.1016/j.foodchem.2015.10.085 – volume: 48 start-page: 357 issue: 3 year: 1997 ident: 10.1016/j.foodchem.2020.126960_b0005 article-title: A new simplified method for measuring the color of wines. I. Red and rose wines publication-title: American Journal of Enology and Viticulture doi: 10.5344/ajev.1997.48.3.357 – volume: 24 start-page: 1201 issue: 12 year: 2011 ident: 10.1016/j.foodchem.2020.126960_b0055 article-title: Substituent effects on the pH-dependent multiequilibria of flavylium salt analogs of anthocyanins publication-title: Journal of Physical Organic Chemistry doi: 10.1002/poc.1847 – volume: 8 start-page: 2034 issue: 6 year: 2012 ident: 10.1016/j.foodchem.2020.126960_b0045 article-title: Highlights on anthocyanin pigmentation and copigmentation: A matter of flavonoid π-stacking complexation to be described by DFT-D publication-title: Journal of Chemical Theory and Computation doi: 10.1021/ct300276p – volume: 4 start-page: 12058 issue: 7 year: 2019 ident: 10.1016/j.foodchem.2020.126960_b0125 article-title: New procedure to calculate all equilibrium constants in flavylium compounds: Application to the copigmentation of anthocyanins publication-title: Acs Omega doi: 10.1021/acsomega.9b01066 – volume: 91 start-page: 893 issue: 5 year: 1991 ident: 10.1016/j.foodchem.2020.126960_b0010 article-title: A quantum theory of molecular structure and its applications publication-title: Cheminform – volume: 6 start-page: 9 year: 2018 ident: 10.1016/j.foodchem.2020.126960_b0110 article-title: Oenin and quercetin copigmentation: Highlights from density functional theory publication-title: Frontiers in Chemistry doi: 10.3389/fchem.2018.00245 – volume: 32 start-page: 1456 issue: 7 year: 2011 ident: 10.1016/j.foodchem.2020.126960_b0070 article-title: Effect of the damping function in dispersion corrected density functional theory publication-title: Journal of Computational Chemistry doi: 10.1002/jcc.21759 – volume: 13 start-page: 1173 issue: 12 year: 2007 ident: 10.1016/j.foodchem.2020.126960_b0155 article-title: Optimization of parameters for semiempirical methods V: Modification of NDDO approximations and application to 70 elements publication-title: Journal of Molecular Modeling doi: 10.1007/s00894-007-0233-4 – volume: 111 start-page: 2604 issue: 7 year: 1989 ident: 10.1016/j.foodchem.2020.126960_b0030 article-title: The copigmentation reaction of anthocyanins: A microprobe for the structural study of aqueous solutions publication-title: Journal of the American Chemical Society doi: 10.1021/ja00189a039 – volume: 71 start-page: 3079 issue: 20 year: 2015 ident: 10.1016/j.foodchem.2020.126960_b0170 article-title: Optical properties of wine pigments: Theoretical guidelines with new methodological perspectives publication-title: Tetrahedron doi: 10.1016/j.tet.2014.10.046 – volume: 25 start-page: 1687 issue: 5 year: 1931 ident: 10.1016/j.foodchem.2020.126960_b0145 article-title: A survey of anthocyanins. I publication-title: Biochemical Journal doi: 10.1042/bj0251687 – volume: 61 start-page: 6942 issue: 28 year: 2013 ident: 10.1016/j.foodchem.2020.126960_b0165 article-title: Structural features of copigmentation of oenin with different polyphenol copigments publication-title: Journal of Agricultural and Food Chemistry doi: 10.1021/jf401174b – ident: 10.1016/j.foodchem.2020.126960_b0115 – volume: 113 start-page: 6378 issue: 18 year: 2009 ident: 10.1016/j.foodchem.2020.126960_b0120 article-title: Universal solvation model based on solute electron density and on a continuum model of the solvent defined by the bulk dielectric constant and atomic surface tensions publication-title: Journal of Physical Chemistry B doi: 10.1021/jp810292n – year: 2016 ident: 10.1016/j.foodchem.2020.126960_b0060 – volume: 274 start-page: 460 year: 2019 ident: 10.1016/j.foodchem.2020.126960_b0085 article-title: Degradation of anthocyanins and polymeric color formation during heat treatment of purple sweet potato extract at different pH publication-title: Food Chemistry doi: 10.1016/j.foodchem.2018.07.141 – volume: 102 start-page: 468 year: 2017 ident: 10.1016/j.foodchem.2020.126960_b0190 article-title: 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 publication-title: Food Research International doi: 10.1016/j.foodres.2017.09.034 – volume: 71 start-page: 3107 issue: 20 year: 2015 ident: 10.1016/j.foodchem.2020.126960_b0140 article-title: Anthocyanins and derivatives are more than flavylium cations publication-title: Tetrahedron doi: 10.1016/j.tet.2014.09.051 – volume: 6 start-page: 3808 issue: 12 year: 2010 ident: 10.1016/j.foodchem.2020.126960_b0095 article-title: Third-generation hydrogen-bonding corrections for semiempirical QM methods and force fields publication-title: Journal of Chemical Theory and Computation doi: 10.1021/ct100408b – volume: 125 start-page: 106 issue: 1 year: 2011 ident: 10.1016/j.foodchem.2020.126960_b0100 article-title: Copigmentation between malvidin-3-glucoside and some wine constituents and its importance to colour expression in red wine publication-title: Food Chemistry doi: 10.1016/j.foodchem.2010.08.045 – volume: 41 start-page: 869 issue: 2 year: 2012 ident: 10.1016/j.foodchem.2020.126960_b0135 article-title: Chemistry and applications of flavylium compounds: A handful of colours publication-title: Chemical Society Reviews doi: 10.1039/C1CS15126F – volume: 116 start-page: 4937 issue: 9 year: 2016 ident: 10.1016/j.foodchem.2020.126960_b0175 article-title: Stabilizing and modulating color by copigmentation: Insights from theory and experiment publication-title: Chemical Reviews doi: 10.1021/acs.chemrev.5b00507 – volume: 297 year: 2019 ident: 10.1016/j.foodchem.2020.126960_b0150 article-title: Computational aspects of anthocyanidins and anthocyanins: A review publication-title: Food Chemistry doi: 10.1016/j.foodchem.2019.05.172 – volume: 16 start-page: 715 issue: 6 year: 2012 ident: 10.1016/j.foodchem.2020.126960_b0050 article-title: Anthocyanin copigmentation— Evaluation, mechanisms and implications for the colour of red wines publication-title: Current Organic Chemistry doi: 10.2174/138527212799957977 – volume: 199 start-page: 220 year: 2016 ident: 10.1016/j.foodchem.2020.126960_b0180 article-title: The color expression of copigmentation between malvidin-3-O-glucoside and three phenolic aldehydes in model solutions: The effects of pH and molar ratio publication-title: Food Chemistry doi: 10.1016/j.foodchem.2015.12.008 – volume: 11 start-page: 4 issue: 9 year: 2019 ident: 10.1016/j.foodchem.2020.126960_b0015 article-title: Dietary anthocyanins and human health publication-title: Nutrients doi: 10.3390/nu11092107 – volume: 106 start-page: 568 year: 2018 ident: 10.1016/j.foodchem.2020.126960_b0195 article-title: The effect of prefermentative addition of gallic acid and ellagic acid on the red wine color, copigmentation and phenolic profiles during wine aging publication-title: Food Research International doi: 10.1016/j.foodres.2017.12.054 |
| SSID | ssj0002018 |
| Score | 2.5648825 |
| Snippet | •Copigmentation between 5 anthocyanins and 3 phenolic copigments were studied.•Chromatic, thermodynamic and theoretical methods were used.•Substituent pattern... In this study, intermolecular copigmentation between five primary wine monoglucosidic anthocyanins (cyanidin-3-O-glucoside, peonidin-3-O-glucoside,... |
| SourceID | proquest pubmed crossref elsevier |
| SourceType | Aggregation Database Index Database Enrichment Source Publisher |
| StartPage | 126960 |
| SubjectTerms | Anthocyanin anthocyanins Anthocyanins - analysis Anthocyanins - chemistry Chromatic characteristic Color gallic acid Glucosides - analysis Intermolecular copigmentation Molecular Structure Phenols - chemistry Quercetin - analogs & derivatives Quercetin - analysis red wines Theoretical calculation Thermodynamics Wine - analysis |
| Title | Intermolecular copigmentation between five common 3-O-monoglucosidic anthocyanins and three phenolics in red wine model solutions: The influence of substituent pattern of anthocyanin B ring |
| URI | https://dx.doi.org/10.1016/j.foodchem.2020.126960 https://www.ncbi.nlm.nih.gov/pubmed/32413752 https://www.proquest.com/docview/2404047863 https://www.proquest.com/docview/2439390382 |
| Volume | 326 |
| WOSCitedRecordID | wos000537547200020&url=https%3A%2F%2Fcvtisr.summon.serialssolutions.com%2F%23%21%2Fsearch%3Fho%3Df%26include.ft.matches%3Dt%26l%3Dnull%26q%3D |
| hasFullText | 1 |
| inHoldings | 1 |
| isFullTextHit | |
| isPrint | |
| journalDatabaseRights | – providerCode: PRVESC databaseName: Elsevier SD Freedom Collection Journals 2021 customDbUrl: eissn: 1873-7072 dateEnd: 99991231 omitProxy: false ssIdentifier: ssj0002018 issn: 0308-8146 databaseCode: AIEXJ dateStart: 19950101 isFulltext: true titleUrlDefault: https://www.sciencedirect.com providerName: Elsevier |
| link | http://cvtisr.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwtV1Lb9NAEF6lLRJcEBQo4VENEuJiufhtL7emFAFCAaQicrPs9S64au0oSavy4_gH_ChmvY84lLb0wMVJNt6X5vPszHgehDxnPktSVoQuy4RUULLCLSvBXT8RJY-l2sy6QOEP6XicTSb002Dwy8TCnB6lTZOdndHpfyU1tiGxZejsNchtB8UG_I5ExyuSHa__RPjOxndsqt46rJ3W3451hFFj_bKE9BjC6XFZTuh-dPGzVe7rddWlcF18b9mPopEeNMrJcsa5Ix3CZCLhuQqDkZ7rKKR21XQcuyvjyFGb-idSIJ0jg5JeCdL1YNrl9Ozk1N48zsiZmXPU1g1tK4eZknQ9G3dn352cWClcF2YZte7XZWjbZ11orC6wtV4afTt5XTdoewcqt8ZzzsZ5ednScKl5eBj0ubAfJFRVKTh3QChbxeGOwA3I9e_IKXaWHVYzcv9xUlr_ReMad5ibcXI5Tq7GWSMbQRpT5LEbu-_2J--tZIDCVqbeaqkd9CLW_76ii4Sli5ShTig6uENua20GdhUK75IBbzbJzT1DsU0yfF3zBbwAnX72CMam-gPeZ4Li5_fIz1XUwipqQaMWJGpBoRbOoxb6qMUfFXSoBYtaqBtA1IJELXSoBYvaV4CYBYtZaAX0MAsas7K5NwuMQGL2PvnyZv9g762rK4u4LPL8BTKmqkhTv2RSWy95ISgvUFEStPJ55AUVFYGIkccmQVZEVUVRCWBVWAYi8kv8NwsfkPWmbfhDAp5IaMq9lBZeGaVlmSVRXEaxJ4KiDJNIDElsSJgznXZfVn85yi8H0ZC8tP2mKvHMlT2oQUiuxWclFucI_iv7PjOQyhEh8qVh0fD2ZJ6jxB_JDF5JeNk9IQ2pF2bBkGwpPNo1h_LFfRoHj669n8fk1vL5f0LWF7MT_pTcYKeLej7bJmvpJNvWT9hvCQwVUw |
| linkProvider | Elsevier |
| openUrl | ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=Intermolecular+copigmentation+between+five+common+3-O-monoglucosidic+anthocyanins+and+three+phenolics+in+red+wine+model+solutions%3A+The+influence+of+substituent+pattern+of+anthocyanin+B+ring&rft.jtitle=Food+chemistry&rft.au=Zhao%2C+Xu&rft.au=Ding%2C+Bo-Wen&rft.au=Qin%2C+Jia-Wei&rft.au=He%2C+Fei&rft.date=2020-10-01&rft.issn=0308-8146&rft.volume=326&rft.spage=126960&rft_id=info:doi/10.1016%2Fj.foodchem.2020.126960&rft.externalDBID=n%2Fa&rft.externalDocID=10_1016_j_foodchem_2020_126960 |
| thumbnail_l | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/lc.gif&issn=0308-8146&client=summon |
| thumbnail_m | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/mc.gif&issn=0308-8146&client=summon |
| thumbnail_s | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/sc.gif&issn=0308-8146&client=summon |