Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Yeretzian, Chahan | - |
| dc.contributor.author | Pasqual, Ederlinda | - |
| dc.contributor.author | Goodman, Bernard | - |
| dc.date.accessioned | 2018-11-05T15:17:24Z | - |
| dc.date.available | 2018-11-05T15:17:24Z | - |
| dc.date.issued | 2013 | - |
| dc.identifier.uri | https://digitalcollection.zhaw.ch/handle/11475/12557 | - |
| dc.language.iso | en | de_CH |
| dc.rights | Licence according to publishing contract | de_CH |
| dc.subject.ddc | 540: Chemie | de_CH |
| dc.subject.ddc | 663: Getränketechnologie | de_CH |
| dc.title | Effects of O2 during various processing steps on free radical concentrations in hot aqueous extracts of roast & ground coffee and their changes during storage | de_CH |
| dc.type | Konferenz: Sonstiges | de_CH |
| dcterms.type | Text | de_CH |
| zhaw.departement | Life Sciences und Facility Management | de_CH |
| zhaw.organisationalunit | Institut für Chemie und Biotechnologie (ICBT) | de_CH |
| zhaw.conference.details | Pure and Applied Chemistry International Conference 2013 (PACCON 2013), Bangsaen, Thailand, 23-25 January 2013 | de_CH |
| zhaw.funding.eu | No | de_CH |
| zhaw.originated.zhaw | Yes | de_CH |
| zhaw.publication.status | publishedVersion | de_CH |
| zhaw.publication.review | Not specified | de_CH |
| Appears in collections: | Publikationen Life Sciences und Facility Management | |
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Yeretzian, C., Pasqual, E., & Goodman, B. (2013). Effects of O2 during various processing steps on free radical concentrations in hot aqueous extracts of roast & ground coffee and their changes during storage. Pure and Applied Chemistry International Conference 2013 (PACCON 2013), Bangsaen, Thailand, 23-25 January 2013.
Yeretzian, C., Pasqual, E. and Goodman, B. (2013) ‘Effects of O2 during various processing steps on free radical concentrations in hot aqueous extracts of roast & ground coffee and their changes during storage’, in Pure and Applied Chemistry International Conference 2013 (PACCON 2013), Bangsaen, Thailand, 23-25 January 2013.
C. Yeretzian, E. Pasqual, and B. Goodman, “Effects of O2 during various processing steps on free radical concentrations in hot aqueous extracts of roast & ground coffee and their changes during storage,” in Pure and Applied Chemistry International Conference 2013 (PACCON 2013), Bangsaen, Thailand, 23-25 January 2013, 2013.
YERETZIAN, Chahan, Ederlinda PASQUAL und Bernard GOODMAN, 2013. Effects of O2 during various processing steps on free radical concentrations in hot aqueous extracts of roast & ground coffee and their changes during storage. In: Pure and Applied Chemistry International Conference 2013 (PACCON 2013), Bangsaen, Thailand, 23-25 January 2013. Conference presentation. 2013
Yeretzian, Chahan, Ederlinda Pasqual, and Bernard Goodman. 2013. “Effects of O2 during Various Processing Steps on Free Radical Concentrations in Hot Aqueous Extracts of Roast & Ground Coffee and Their Changes during Storage.” Conference presentation. In Pure and Applied Chemistry International Conference 2013 (PACCON 2013), Bangsaen, Thailand, 23-25 January 2013.
Yeretzian, Chahan, et al. “Effects of O2 during Various Processing Steps on Free Radical Concentrations in Hot Aqueous Extracts of Roast & Ground Coffee and Their Changes during Storage.” Pure and Applied Chemistry International Conference 2013 (PACCON 2013), Bangsaen, Thailand, 23-25 January 2013, 2013.
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