Mishra, D K <br/><br/>
Confidence intervals for modeling anthocyanin retention in grape pomace during nonisothermal heating.  [electronic resource] 

 -  Journal of food science  Jan 2008 
 - E9-15 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1750-3841 
<br/><br/><label>Standard No.: </label>10.1111/j.1750-3841.2007.00598.x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Anthocyanins--analysis<br/>Chromatography, High Pressure Liquid--methods<br/>Confidence Intervals<br/>Drug Stability<br/>Food Handling--methods<br/>Food Preservation--methods<br/>Hot Temperature<br/>Kinetics<br/>Mathematics<br/>Predictive Value of Tests<br/>Thermodynamics<br/>Time Factors<br/>Vitis--chemistry