Study of the Interaction of Anthocyanins with Phenolic Aldehydes in a Model Wine Solution.

ACS Omega · 2018 · PMC6643805 · PMID 31458213

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a decreasing trendno p-value reported

As it can be seen, the control has a steady CI and N during the experiment, whereas the addition of phenolic aldehydes produces changes in these two parameters. The aldehydes PHPR, PHAC, and SYRN increase CI over time; on the other hand, CINN and HMBZ had a decreasing trend.

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