[Elsevier] The improvement in stability and coloration effect of gallic acid acylation of anthocyanins and their quantum chemical mechanism

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journal：Food Wellness

Authors：Yan Lei; Wang Ping-Ping; Fu Xiong; Chen Chun

Published date：2026-12-

DOI：10.1016/j.foodw.2025.100034

PDF link：https://www.sciencedirect.com/sc ... 050711125000349/pdf

Article link：https://doi.org/10.1016/j.foodw.2025.100034

Article Source：Elsevier BV。

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[Elsevier] The improvement in stability and coloration effect of gallic acid acylation of anthocyanins and their quantum chemical mechanism Copy