This shareable PDF can be hosted on any platform or network and is fully compliant with publisher copyright.
This publication has not yet been explained in plain language by the author(s). However, you can still read the publication.
If you are one of the authors, claim this publication so you can create a plain language summary to help more people find, understand and use it.
This page is a summary of: Fingerprinting of anthocyanins from grapes produced in Brazil using HPLC–DAD–MS and exploratory analysis by principal component analysis, Food Chemistry, February 2014, Elsevier,
DOI: 10.1016/j.foodchem.2013.08.066.
You can read the full text:
The following have contributed to this page
International Journal of Production Research
There has been a shift away from shorter term adversarial contracts towards longer term relationships with suppliers. We developed a novel extension to traditional supplier selection practice and t...
Proceedings of the National Academy of Sciences
Cholera is an acute diarrheal infection caused by the ingestion of food or water contaminated with the bacterium Vibrio cholerae. Having caused seven world pandemics, cholera is endemic in several ...
Proceedings of the National Academy of Sciences
Trash removal and recycling is not only important in cities, but is just as essential in our own cells. In a process called autophagy (Greek for “self-eating”), our cells package their trash into a...
