Probing free radical processes during storage of extracts from whole roasted coffee beans : impact of O2 exposure during extraction and storage

Yeretzian, Chahan; Pascual, Ederlinda C.; Goodman, Bernard

doi:10.1021/jf305028s

Publication type:	Article in scientific journal
Type of review:	Peer review (publication)
Title:	Probing free radical processes during storage of extracts from whole roasted coffee beans : impact of O2 exposure during extraction and storage
Authors:	Yeretzian, Chahan Pascual, Ederlinda C. Goodman, Bernard
DOI:	10.1021/jf305028s
Published in:	Journal of Agricultural and Food Chemistry
Volume(Issue):	61
Issue:	13
Page(s):	3301
Pages to:	3305
Issue Date:	2013
Publisher / Ed. Institution:	American Chemical Society
Publisher / Ed. Institution:	Columbus
ISSN:	0021-8561 1520-5118
Language:	English
Subjects:	Coffee
Subject (DDC):	663: Beverage technology
URI:	https://digitalcollection.zhaw.ch/handle/11475/5426
Fulltext version:	Published version
License (according to publishing contract):	Licence according to publishing contract
Departement:	Life Sciences and Facility Management
Appears in collections:	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.