Influence of Copigmentation and Encapsulation on Stability and Antioxidant Activity of Anthocyanins from Blue and Pink Cornflower (<i>Centaurea cyanus</i> L.) Flowers by Aleksandra Popowska, Joanna Oracz

Subjects: “…copigmentation…”
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Analysis of copigmentation between organic acids and cyanidin 3-O-glucoside in blackberry wine by Gang Wu, Lijun Yu, Shuang Wu, Peng Li, Caie Wu, Ying Wang

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The Role of Copigmentation in Colour Attributes and Their Evolution in Model Wine: A Thermodynamic and Colorimetric Study by Arianna Ricci, Cristian Galaz-Torres, Giuseppina Paola Parpinello, Miriana Demola, Marco Spiga, Andrea Versari

Subjects: “…copigmentation…”
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Research progress on the copigmentation of anthocyanins in fermented fruit wine by CHEN Shaoyi, ZHOU Hongxiang, QIU Meijuan, LUO Peiqin, YANG Yufei, DU Zhixiu

Subjects: “…anthocyanins|basic structure|polymorphic balance|copigmentation|polyphenol copigment…”
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Exploring the relationship between metal ion valency and electron transfer in copigmentation processes of cyanidin-3-O-glucoside in simulated fruit wine solutions by Bo Zhang, Juan-Di Wu, Qiang Wang, Shu-Yan Wang, Pan-Pan Zhou, Li-Ting Han

Subjects: “…Copigmentation…”
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