Characterization of coffee brews made from different roasting degrees using size exclusion chromatography and antioxidant assays

Smrke, Samo; Opitz, Sebastian; Petrozzi, Sergio; Yeretzian, Chahan

Publication type:	Conference poster
Type of review:	Not specified
Title:	Characterization of coffee brews made from different roasting degrees using size exclusion chromatography and antioxidant assays
Authors:	Smrke, Samo Opitz, Sebastian Petrozzi, Sergio Yeretzian, Chahan
Published in:	Chimia
Volume(Issue):	66
Issue:	7/8
Page(s):	494
Conference details:	Fall Meeting 2012 of the Swiss Chemical Society, Zurich, 13 September 2012
Issue Date:	2012
Publisher / Ed. Institution:	Schweizerische Chemische Gesellschaft
ISSN:	0009-4293
Language:	English
Subject (DDC):	663: Beverage technology
URI:	https://digitalcollection.zhaw.ch/handle/11475/12543
Fulltext version:	Published version
License (according to publishing contract):	Licence according to publishing contract
Departement:	Life Sciences and Facility Management
Organisational Unit:	Institute of Chemistry and Biotechnology (ICBT)
Appears in collections:	Publikationen Life Sciences und Facility Management

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Smrke, S., Opitz, S., Petrozzi, S., & Yeretzian, C. (2012). Characterization of coffee brews made from different roasting degrees using size exclusion chromatography and antioxidant assays [Conference poster]. Chimia, 66(7/8), 494.

Smrke, S. et al. (2012) ‘Characterization of coffee brews made from different roasting degrees using size exclusion chromatography and antioxidant assays’, in Chimia. Schweizerische Chemische Gesellschaft, p. 494.

S. Smrke, S. Opitz, S. Petrozzi, and C. Yeretzian, “Characterization of coffee brews made from different roasting degrees using size exclusion chromatography and antioxidant assays,” in Chimia, 2012, vol. 66, no. 7/8, p. 494.

SMRKE, Samo, Sebastian OPITZ, Sergio PETROZZI und Chahan YERETZIAN, 2012. Characterization of coffee brews made from different roasting degrees using size exclusion chromatography and antioxidant assays. In: Chimia. Conference poster. Schweizerische Chemische Gesellschaft. 2012. S. 494

Smrke, Samo, Sebastian Opitz, Sergio Petrozzi, and Chahan Yeretzian. 2012. “Characterization of Coffee Brews Made from Different Roasting Degrees Using Size Exclusion Chromatography and Antioxidant Assays.” Conference poster. In Chimia, 66:494. Schweizerische Chemische Gesellschaft.

Smrke, Samo, et al. “Characterization of Coffee Brews Made from Different Roasting Degrees Using Size Exclusion Chromatography and Antioxidant Assays.” Chimia, vol. 66, no. 7/8, Schweizerische Chemische Gesellschaft, 2012, p. 494.