Enhanced color stability in blueberry-grape blended fruit wines: Insight into synergistic copigmentation of epigallocatechin gallate and ferulic acid.

Food Chem X · 2026 · PMC13218222 · PMID 42221235

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a decreasing trendno p-value reported

4 a), while the a ⁎ and b ⁎ values showed a decreasing trend, primarily due to anthocyanin degradation in the wine ( Fig. 4 b, c).

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