Publication type: | Conference other |
Type of review: | Not specified |
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 |
Authors: | Yeretzian, Chahan Pasqual, Ederlinda Goodman, Bernard |
Conference details: | Pure and Applied Chemistry International Conference 2013 (PACCON 2013), Bangsaen, Thailand, 23-25 January 2013 |
Issue Date: | 2013 |
Language: | English |
Subject (DDC): | 540: Chemistry 663: Beverage technology |
URI: | https://digitalcollection.zhaw.ch/handle/11475/12557 |
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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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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