✦ LIBER ✦

Effect of heating on the stability of grape and blueberry pomace procyanidins and total anthocyanins

✍ Scribed by Ramesh C. Khanal; Luke R. Howard; Ronald L. Prior

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Influence of Extrusion Processing on Pro

✍ R.C. Khanal; L.R. Howard; C.R. Brownmiller; R.L. Prior 📂 Article 📅 2009 🏛 Institute of Food Technologists 🌐 English ⚖ 384 KB

Procyanidin Content of Grape Seed and Po

✍ R.C. Khanal; L.R. Howard; R.L. Prior 📂 Article 📅 2009 🏛 Institute of Food Technologists 🌐 English ⚖ 554 KB

Pressure and Temperature Effects on Degr

✍ Buckow, Roman; Kastell, Anja; Terefe, Netsanet Shiferaw; Versteeg, Cornelis 📂 Article 📅 2010 🏛 American Chemical Society 🌐 English ⚖ 887 KB

Effect of combined preservation techniqu

✍ Shiema Augustine, V. B. Kudachikar, V. Vanajakshi, R. Ravi 📂 Article 📅 2011 🏛 Springer-Verlag 🌐 English ⚖ 189 KB

Effects of ohmic and conventional heatin

✍ Júlia R. Sarkis; Débora P. Jaeschke; Isabel C. Tessaro; Ligia D.F. Marczak 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 360 KB

Effect of Drying Temperature on the Stab

✍ Larrauri, José A.; Rupérez, Pilar; Saura-Calixto, Fulgencio 📂 Article 📅 1997 🏛 American Chemical Society 🌐 English ⚖ 157 KB