Publication type: Conference paper
Type of review: Not specified
Title: New analytical and statistical tools to study the flavor formation during the roasting process of coffee beans, cacao beans and nuts
Authors: Zimmermann, R.
Ehlert, S.
Czech, H.
Schepler, C.
Fischer, M.
Wohlfahrt, S.
Hertz-Schünemann, R.
Denner, T.
Howell, J.
Yeretzian, Chahan
Walte, A.
Streibel, T.
Proceedings: XXth Symposium on Atomic, Cluster and Surface Physics 2016 (SASP 2016)
Conference details: XXth Symposium on Atomic, Cluster and Surface Physics 2016 (SASP 2016), Davos, 7-12 February 2016
Issue Date: 2016
Publisher / Ed. Institution: Innsbruck University Press
ISBN: 978-3-903122-04-8
Language: English
Subject (DDC): 663: Beverage technology
URI: https://digitalcollection.zhaw.ch/handle/11475/13107
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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