| 000 | 01270 a2200373 4500 | ||
|---|---|---|---|
| 005 | 20250515104542.0 | ||
| 264 | 0 | _c20080229 | |
| 008 | 200802s 0 0 eng d | ||
| 022 | _a1750-3841 | ||
| 024 | 7 |
_a10.1111/j.1750-3841.2007.00598.x _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aMishra, D K | |
| 245 | 0 | 0 |
_aConfidence intervals for modeling anthocyanin retention in grape pomace during nonisothermal heating. _h[electronic resource] |
| 260 |
_bJournal of food science _cJan 2008 |
||
| 300 |
_aE9-15 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 |
_aAnthocyanins _xanalysis |
| 650 | 0 | 4 |
_aChromatography, High Pressure Liquid _xmethods |
| 650 | 0 | 4 | _aConfidence Intervals |
| 650 | 0 | 4 | _aDrug Stability |
| 650 | 0 | 4 |
_aFood Handling _xmethods |
| 650 | 0 | 4 |
_aFood Preservation _xmethods |
| 650 | 0 | 4 | _aHot Temperature |
| 650 | 0 | 4 | _aKinetics |
| 650 | 0 | 4 | _aMathematics |
| 650 | 0 | 4 | _aPredictive Value of Tests |
| 650 | 0 | 4 | _aThermodynamics |
| 650 | 0 | 4 | _aTime Factors |
| 650 | 0 | 4 |
_aVitis _xchemistry |
| 700 | 1 | _aDolan, K D | |
| 700 | 1 | _aYang, L | |
| 773 | 0 |
_tJournal of food science _gvol. 73 _gno. 1 _gp. E9-15 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1111/j.1750-3841.2007.00598.x _zAvailable from publisher's website |
| 999 |
_c17718929 _d17718929 |
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