| Publikationstyp: | Beitrag in wissenschaftlicher Zeitschrift |
| Art der Begutachtung: | Peer review (Publikation) |
| Titel: | Probing free radical processes during storage of extracts from whole roasted coffee beans : impact of O2 exposure during extraction and storage |
| Autor/-in: | Yeretzian, Chahan Pascual, Ederlinda C. Goodman, Bernard |
| DOI: | 10.1021/jf305028s |
| Erschienen in: | Journal of Agricultural and Food Chemistry |
| Band(Heft): | 61 |
| Heft: | 13 |
| Seite(n): | 3301 |
| Seiten bis: | 3305 |
| Erscheinungsdatum: | 2013 |
| Verlag / Hrsg. Institution: | American Chemical Society |
| Verlag / Hrsg. Institution: | Columbus |
| ISSN: | 0021-8561 1520-5118 |
| Sprache: | Englisch |
| Schlagwörter: | Coffee |
| Fachgebiet (DDC): | 663: Getränketechnologie |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/5426 |
| Volltext Version: | Publizierte Version |
| Lizenz (gemäss Verlagsvertrag): | Lizenz gemäss Verlagsvertrag |
| Departement: | Life Sciences und Facility Management |
| Enthalten in den Sammlungen: | Publikationen Life Sciences und Facility Management |
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Yeretzian, C., Pascual, E. C., & Goodman, B. (2013). Probing free radical processes during storage of extracts from whole roasted coffee beans : impact of O2 exposure during extraction and storage. Journal of Agricultural and Food Chemistry, 61(13), 3301–3305. https://doi.org/10.1021/jf305028s
Yeretzian, C., Pascual, E.C. and Goodman, B. (2013) ‘Probing free radical processes during storage of extracts from whole roasted coffee beans : impact of O2 exposure during extraction and storage’, Journal of Agricultural and Food Chemistry, 61(13), pp. 3301–3305. Available at: https://doi.org/10.1021/jf305028s.
C. Yeretzian, E. C. Pascual, and B. Goodman, “Probing free radical processes during storage of extracts from whole roasted coffee beans : impact of O2 exposure during extraction and storage,” Journal of Agricultural and Food Chemistry, vol. 61, no. 13, pp. 3301–3305, 2013, doi: 10.1021/jf305028s.
YERETZIAN, Chahan, Ederlinda C. PASCUAL und Bernard GOODMAN, 2013. Probing free radical processes during storage of extracts from whole roasted coffee beans : impact of O2 exposure during extraction and storage. Journal of Agricultural and Food Chemistry. 2013. Bd. 61, Nr. 13, S. 3301–3305. DOI 10.1021/jf305028s
Yeretzian, Chahan, Ederlinda C. Pascual, and Bernard Goodman. 2013. “Probing Free Radical Processes during Storage of Extracts from Whole Roasted Coffee Beans : Impact of O2 Exposure during Extraction and Storage.” Journal of Agricultural and Food Chemistry 61 (13): 3301–5. https://doi.org/10.1021/jf305028s.
Yeretzian, Chahan, et al. “Probing Free Radical Processes during Storage of Extracts from Whole Roasted Coffee Beans : Impact of O2 Exposure during Extraction and Storage.” Journal of Agricultural and Food Chemistry, vol. 61, no. 13, 2013, pp. 3301–5, https://doi.org/10.1021/jf305028s.
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