How much robusta coffee is in a roasted coffee blend? : quantification of the robusta fraction via two alternative instrumental methods: confocal raman spectroscopy and HPLC

D'Ambrosio, Lucio; Wermelinger, Thomas; Klopprogge, Babette; Yeretzian, Chahan

Publication type:	Conference poster
Type of review:	Not specified
Title:	How much robusta coffee is in a roasted coffee blend? : quantification of the robusta fraction via two alternative instrumental methods: confocal raman spectroscopy and HPLC
Authors:	D'Ambrosio, Lucio Wermelinger, Thomas Klopprogge, Babette Yeretzian, Chahan
Published in:	Chimia
Volume(Issue):	64
Issue:	7/8
Page(s):	474
Conference details:	Fall Meeting 2010 of the Swiss Chemical Society, Zurich, 16 September 2010
Issue Date:	2010
Publisher / Ed. Institution:	Schweizerische Chemische Gesellschaft
ISSN:	0009-4293
Language:	English
Subject (DDC):	540: Chemistry 663: Beverage technology
URI:	https://digitalcollection.zhaw.ch/handle/11475/12548
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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D’Ambrosio, L., Wermelinger, T., Klopprogge, B., & Yeretzian, C. (2010). How much robusta coffee is in a roasted coffee blend? : quantification of the robusta fraction via two alternative instrumental methods: confocal raman spectroscopy and HPLC [Conference poster]. Chimia, 64(7/8), 474.

D’Ambrosio, L. et al. (2010) ‘How much robusta coffee is in a roasted coffee blend? : quantification of the robusta fraction via two alternative instrumental methods: confocal raman spectroscopy and HPLC’, in Chimia. Schweizerische Chemische Gesellschaft, p. 474.

L. D’Ambrosio, T. Wermelinger, B. Klopprogge, and C. Yeretzian, “How much robusta coffee is in a roasted coffee blend? : quantification of the robusta fraction via two alternative instrumental methods: confocal raman spectroscopy and HPLC,” in Chimia, 2010, vol. 64, no. 7/8, p. 474.

D’AMBROSIO, Lucio, Thomas WERMELINGER, Babette KLOPPROGGE und Chahan YERETZIAN, 2010. How much robusta coffee is in a roasted coffee blend? : quantification of the robusta fraction via two alternative instrumental methods: confocal raman spectroscopy and HPLC. In: Chimia. Conference poster. Schweizerische Chemische Gesellschaft. 2010. S. 474

D’Ambrosio, Lucio, Thomas Wermelinger, Babette Klopprogge, and Chahan Yeretzian. 2010. “How Much Robusta Coffee Is in a Roasted Coffee Blend? : Quantification of the Robusta Fraction via Two Alternative Instrumental Methods: Confocal Raman Spectroscopy and HPLC.” Conference poster. In Chimia, 64:474. Schweizerische Chemische Gesellschaft.

D’Ambrosio, Lucio, et al. “How Much Robusta Coffee Is in a Roasted Coffee Blend? : Quantification of the Robusta Fraction via Two Alternative Instrumental Methods: Confocal Raman Spectroscopy and HPLC.” Chimia, vol. 64, no. 7/8, Schweizerische Chemische Gesellschaft, 2010, p. 474.