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Compound NJ2
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<h2 id="see-also">See also</h2> <ul><li><a href="/facts/Wine_color/S5dvtwMT">Wine color</a></li> <li><a href="/facts/Phenolic_content_in_wine/aAnro4Va">Phenolic content in wine</a></li></ul> <h2 id="references">References</h2> <ol> <li id="fn:1"><p>Es-Safi, Nour-Eddine; Le Guernevé, Christine; Fulcrand, Hélène; Cheynier, Véronique; Moutounet, Michel (2000). "Xanthylium salts formation involved in wine colour changes". International Journal of Food Science & Technology. 35: 63–74. doi:10.1046/j.1365-2621.2000.00339.x. <a href="/wiki/Doi_(identifier)" target="_blank">/wiki/Doi_(identifier)</a> <a href="#fnref:1" class="footnote-back-ref">↩</a></p></li> </ol>