Oxovitisins: A new class of neutral pyranone-anthocyanin derivatives in red wines

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dc.contributor.authorHe, Jingrenen
dc.contributor.authorOliveira, Joanaen
dc.contributor.authorSilva, Artur M. S.en
dc.contributor.authorMateus, Nunoen
dc.contributor.authorde Freitas, Victoren
dc.contributor.schoolSchool of Agriculture, Food and Wineen
dc.date.issued2010en
dc.description.statementofresponsibilityJingren He, Joana Oliveira, Artur M. S. Silva, Nuno Mateus, and Victor De Freitasen
dc.identifier.citationJournal of Agricultural and Food Chemistry, 2010; 58(15):8814-8819en
dc.identifier.doi10.1021/jf101408qen
dc.identifier.issn0021-8561en
dc.identifier.urihttp://hdl.handle.net/2440/61755
dc.language.isoenen
dc.publisherAmerican Chemical Societyen
dc.rights©2010 American Chemical Societyen
dc.subjectCarboxy-pyranoanthocyanin; oxidation; pyranone-anthocyanins; oxovitisins; vitisin, NMR; red wine agingen
dc.titleOxovitisins: A new class of neutral pyranone-anthocyanin derivatives in red winesen
dc.typeJournal articleen

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