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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Автори:	Ping Yang, Chunlong Yuan, Hua Wang, Fuliang Han, Yangjie Liu, Lin Wang, Yang Liu
Формат:	Artigo
Мова:	Inglês
Опубліковано:	MDPI AG 2018-02-01
Серія:	Molecules
Предмети:	Cabernet Sauvignon wine anthocyanins degradation stability gastrointestinal pH and temperature
Онлайн доступ:	http://www.mdpi.com/1420-3049/23/2/354
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