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Gallic acid improves color quality and stability of red wine via physico-chemical interaction and chemical transformation as revealed by thermodynamics, real wine dynamics and benchmark quantum mechanical calculations

Lulu Wu; Yu Zhang; Mario Prejanò; Tiziana Marino; Nino Russo; Yongsheng Tao; Yunkui Li
Food Research International · Vol. 188 · pp. 114510 · 2024
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Bibliographic Information

JournalFood Research International
PublisherElsevier
Publication Date2024-07-01
Publication Year2024
Volume188
Pages114510
Document TypeJournal Article
eISSN0963-9969
DOI10.1016/j.foodres.2024.114510
SubjectAgricultural and Biological Sciences

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NARA Access Coverage1992-01-01~Current
Journal Homepagehttps://www.sciencedirect.com/science/journal/09639969
Publisher PageOpen Publisher Page
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