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

Mishra, D K

Confidence intervals for modeling anthocyanin retention in grape pomace during nonisothermal heating. [electronic resource] - Journal of food science Jan 2008 - E9-15 p. digital

Publication Type: Journal Article

1750-3841

10.1111/j.1750-3841.2007.00598.x doi


Anthocyanins--analysis
Chromatography, High Pressure Liquid--methods
Confidence Intervals
Drug Stability
Food Handling--methods
Food Preservation--methods
Hot Temperature
Kinetics
Mathematics
Predictive Value of Tests
Thermodynamics
Time Factors
Vitis--chemistry