Stability of Anthocyanins and Their Degradation Products from Cabernet Sauvignon Red Wine under Gastrointestinal pH and Temperature Conditions

This study investigated the stability of wine anthocyanins under simulated gastrointestinal pH and temperature conditions, and further studied the evolution of anthocyanin degradation products through simulated digestive conditions. The aim of this study was to investigate the relation between antho...

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Detalles Bibliográficos
Autores principales: Yang, Ping, Yuan, Chunlong, Wang, Hua, Han, Fuliang, Liu, Yangjie, Wang, Lin, Liu, Yang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6017626/
https://www.ncbi.nlm.nih.gov/pubmed/29414926
http://dx.doi.org/10.3390/molecules23020354

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6017626/
https://www.ncbi.nlm.nih.gov/pubmed/29414926
http://dx.doi.org/10.3390/molecules23020354

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