Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Smrke, Samo | - |
| dc.contributor.author | Rahn, Anja | - |
| dc.contributor.author | Wellinger, Marco | - |
| dc.contributor.author | Yeretzian, Chahan | - |
| dc.date.accessioned | 2018-11-22T14:28:10Z | - |
| dc.date.available | 2018-11-22T14:28:10Z | - |
| dc.date.issued | 2018 | - |
| dc.identifier.uri | https://digitalcollection.zhaw.ch/handle/11475/13126 | - |
| dc.language.iso | en | de_CH |
| dc.rights | Licence according to publishing contract | de_CH |
| dc.subject.ddc | 663: Getränketechnologie | de_CH |
| dc.title | The impact of coffee roasting profile on freshness markers in coffee aroma : towards a universal method to quantify coffee freshness | de_CH |
| dc.type | Konferenz: Sonstiges | de_CH |
| dcterms.type | Text | de_CH |
| zhaw.departement | Life Sciences und Facility Management | de_CH |
| zhaw.organisationalunit | Institut für Chemie und Biotechnologie (ICBT) | de_CH |
| zhaw.conference.details | 13th International Symposium of the Maillard Reaction (ISMR 13), Montreal, Canada, 10-13 September 2018 | de_CH |
| zhaw.funding.eu | No | de_CH |
| zhaw.originated.zhaw | Yes | de_CH |
| zhaw.publication.status | publishedVersion | de_CH |
| zhaw.publication.review | Not specified | de_CH |
| Appears in collections: | Publikationen Life Sciences und Facility Management | |
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Smrke, S., Rahn, A., Wellinger, M., & Yeretzian, C. (2018). The impact of coffee roasting profile on freshness markers in coffee aroma : towards a universal method to quantify coffee freshness. 13th International Symposium of the Maillard Reaction (ISMR 13), Montreal, Canada, 10-13 September 2018.
Smrke, S. et al. (2018) ‘The impact of coffee roasting profile on freshness markers in coffee aroma : towards a universal method to quantify coffee freshness’, in 13th International Symposium of the Maillard Reaction (ISMR 13), Montreal, Canada, 10-13 September 2018.
S. Smrke, A. Rahn, M. Wellinger, and C. Yeretzian, “The impact of coffee roasting profile on freshness markers in coffee aroma : towards a universal method to quantify coffee freshness,” in 13th International Symposium of the Maillard Reaction (ISMR 13), Montreal, Canada, 10-13 September 2018, 2018.
SMRKE, Samo, Anja RAHN, Marco WELLINGER und Chahan YERETZIAN, 2018. The impact of coffee roasting profile on freshness markers in coffee aroma : towards a universal method to quantify coffee freshness. In: 13th International Symposium of the Maillard Reaction (ISMR 13), Montreal, Canada, 10-13 September 2018. Conference presentation. 2018
Smrke, Samo, Anja Rahn, Marco Wellinger, and Chahan Yeretzian. 2018. “The Impact of Coffee Roasting Profile on Freshness Markers in Coffee Aroma : Towards a Universal Method to Quantify Coffee Freshness.” Conference presentation. In 13th International Symposium of the Maillard Reaction (ISMR 13), Montreal, Canada, 10-13 September 2018.
Smrke, Samo, et al. “The Impact of Coffee Roasting Profile on Freshness Markers in Coffee Aroma : Towards a Universal Method to Quantify Coffee Freshness.” 13th International Symposium of the Maillard Reaction (ISMR 13), Montreal, Canada, 10-13 September 2018, 2018.
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