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Journal of Chemistry
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2013
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Article
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Fig 10
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Review Article
Pyranoanthocyanin Derived Pigments in Wine: Structure and Formation during Winemaking
Figure 10
Proposed mechanisms for the formation of type B portisins (a) and the formation of vinylpyranomalvidin-3-
O
-glucoside-phenol (b) [
83
].
(a)
(b)