Inverse Method to Estimate Kinetic Degradation Parameters of Grape Anthocyanins in Wheat Flour Under Simultaneously Changing Temperature and Moisture
Article first published online: 12 MAY 2009
© 2009 Institute of Food Technologists®
Journal of Food Science
Volume 74, Issue 5, pages E241–E249, June/July 2009
How to Cite
Lai, K.P.K., Dolan, K.D. and Ng, P.K.W. (2009), Inverse Method to Estimate Kinetic Degradation Parameters of Grape Anthocyanins in Wheat Flour Under Simultaneously Changing Temperature and Moisture. Journal of Food Science, 74: E241–E249. doi: 10.1111/j.1750-3841.2009.01171.x
- Issue published online: 18 MAY 2009
- Article first published online: 12 MAY 2009
- MS 20081048 Submitted 12/22/2008, Accepted 3/2/2009
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