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1 Limon PM, "Thermodynamics and kinetics of cyanidin 3-glucoside and caffeine copigments" 61 : 5245-5251, 2013
2 Daravingas G, "Thermal degradation of black raspberry anthocyanin pigments in model system" 33 : 138-142, 1968
3 Hillmann MCR, "Thermal degradation kinetics of anthocyanins in grape juice and concentrate" 46 : 1997-2000, 2011
4 Kallio H, "The shelf life of food and beverages" Elsevier 285-292, 1986
5 Mazza G, "The mechanism of co-pigmentation of anthocyanins in aqueous solutions" 29 : 1097-1102, 1990
6 Kunsagi-Mate S, "The effect of the oxidation state of iron ions on the competitive complexation of malvidin by caffeic or ellagic acid" 41 : 693-696, 2008
7 Brouillard R, "The copigmentation reaction of anthocyanins: a microprobe" 111 : 2604-2610, 1989
8 Schreiber HD, "The chemical mechanism for Al3+ complexing with delphinidin: a model for the bluing of hydrangea sepals" 104 : 732-739, 2010
9 Goto T, "Structure and molecular stacking of anthocyanins. Flower color variation" 30 : 17-33, 1991
10 Teixeira N, "Structural features of copigmentation of oenin with different polyphenol copigments" 61 : 6942-6948, 2013
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