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Anthocyanins are naturally occurring plant pigments responsible for the red, blue, and purple colors of the majority of fruits, flowers, and leaves. The pH‐dependent ground‐state chemistry of anthocyanins is extremely rich. Above about pH 2.5, the colored flavylium cation form typically hydrates to form the colorless hemiacetal, followed by ring‐opening tautomerization to the (E)‐chalcone, which can...
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