| Publikationstyp: | Konferenz: Paper |
| Art der Begutachtung: | Keine Angabe |
| Titel: | New analytical and statistical tools to study the flavor formation during the roasting process of coffee beans, cacao beans and nuts |
| Autor/-in: | 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. |
| Tagungsband: | XXth Symposium on Atomic, Cluster and Surface Physics 2016 (SASP 2016) |
| Angaben zur Konferenz: | XXth Symposium on Atomic, Cluster and Surface Physics 2016 (SASP 2016), Davos, 7-12 February 2016 |
| Erscheinungsdatum: | 2016 |
| Verlag / Hrsg. Institution: | Innsbruck University Press |
| ISBN: | 978-3-903122-04-8 |
| Sprache: | Englisch |
| Fachgebiet (DDC): | 663: Getränketechnologie |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/13107 |
| Volltext Version: | Publizierte Version |
| Lizenz (gemäss Verlagsvertrag): | Lizenz gemäss Verlagsvertrag |
| Departement: | Life Sciences und Facility Management |
| Organisationseinheit: | Institut für Chemie und Biotechnologie (ICBT) |
| Enthalten in den Sammlungen: | Publikationen Life Sciences und Facility Management |
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Zimmermann, R., Ehlert, S., Czech, H., Schepler, C., Fischer, M., Wohlfahrt, S., Hertz-Schünemann, R., Denner, T., Howell, J., Yeretzian, C., Walte, A., & Streibel, T. (2016). New analytical and statistical tools to study the flavor formation during the roasting process of coffee beans, cacao beans and nuts. XXth Symposium on Atomic, Cluster and Surface Physics 2016 (SASP 2016).
Zimmermann, R. et al. (2016) ‘New analytical and statistical tools to study the flavor formation during the roasting process of coffee beans, cacao beans and nuts’, in XXth Symposium on Atomic, Cluster and Surface Physics 2016 (SASP 2016). Innsbruck University Press.
R. Zimmermann et al., “New analytical and statistical tools to study the flavor formation during the roasting process of coffee beans, cacao beans and nuts,” in XXth Symposium on Atomic, Cluster and Surface Physics 2016 (SASP 2016), 2016.
ZIMMERMANN, R., S. EHLERT, H. CZECH, C. SCHEPLER, M. FISCHER, S. WOHLFAHRT, R. HERTZ-SCHÜNEMANN, T. DENNER, J. HOWELL, Chahan YERETZIAN, A. WALTE und T. STREIBEL, 2016. New analytical and statistical tools to study the flavor formation during the roasting process of coffee beans, cacao beans and nuts. In: XXth Symposium on Atomic, Cluster and Surface Physics 2016 (SASP 2016). Conference paper. Innsbruck University Press. 2016. ISBN 978-3-903122-04-8
Zimmermann, R., S. Ehlert, H. Czech, C. Schepler, M. Fischer, S. Wohlfahrt, R. Hertz-Schünemann, et al. 2016. “New Analytical and Statistical Tools to Study the Flavor Formation during the Roasting Process of Coffee Beans, Cacao Beans and Nuts.” Conference paper. In XXth Symposium on Atomic, Cluster and Surface Physics 2016 (SASP 2016). Innsbruck University Press.
Zimmermann, R., et al. “New Analytical and Statistical Tools to Study the Flavor Formation during the Roasting Process of Coffee Beans, Cacao Beans and Nuts.” XXth Symposium on Atomic, Cluster and Surface Physics 2016 (SASP 2016), Innsbruck University Press, 2016.
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