Confidence intervals for modeling anthocyanin retention in grape pomace during nonisothermal heating

Confidence intervals for modeling anthocyanin retention in grape pomace during nonisothermal heating

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Detalles Bibliográficos
Publicado en:	Journal of food science
Autor principal:	Mishra, O. K.
Otros Autores:	Dolan, K. D., Yang, L.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 73, no. 1 (2008), p. E9-E15
Materias:	Vid Semillas Flavonoides Calentamiento Modelos Antocianinas Nutracéuticos
Publicación relacionada:	Contenido en: Journal of food science

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