Confidence intervals for modeling anthocyanin retention in grape pomace during nonisothermal heating
Guardado en:
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: | |
Publicación relacionada: | Contenido en:
Journal of food science |
Ejemplares similares
-
Procyanidin content of grape seed and pomace, and total anthocyanin content of grape pomace as affected by extrusion processing
por: Khanal, R. C. - Influence of extrusion processing on procyanidin composition and total anthocyanin contents of blueberry pomace
- Gastrointestinal stability of raspberry anthocyanins
-
The potential relationship of stilbene (resveratrol) synthesis to anthocyanin content in grape berry skins
por: Jeandet, Philippe -
Evolution of anthocyanins during grape maturation of two varieties (Vitis vinifera L.), Castelâo Francês and Touriga Francesa
por: Jordao, A.