|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|
|Conference details:||Pure and Applied Chemistry International Conference 2013 (PACCON 2013), Bangsaen, Thailand, 23-25 January 2013|
|Subject (DDC) :||540: Chemistry |
663: Beverage technology
|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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