Highly significant differences were found for CF for all compounds except cyanidin (Fig. 5f ): p -coumaroylated delphinidin and petunidin were decreased by −6.48% and 8.43% with respect to the control (p < 0.01), whereas p -coumaroylated peonidin and malvidin were decreased by 15.67% and 17.54% (p < 0.001).
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Chemical and sensorial investigation of in-mouth sensory properties of grape anthocyanins.
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