Please use this identifier to cite or link to this item:
Title: Understanding the effects of roasting on antioxidant components of coffee brews by coupling on-line ABTS assay to high performance size exclusion chromatography
Authors : Opitz, Sebastian E. W.
Goodman, Bernard A.
Keller, Marco
Smrke, Samo
Wellinger, Marco
Schenker, Stefan
Yeretzian, Chahan
Published in : Phytochemical Analysis
Volume(Issue) : 28
Issue : 2
Pages : 106
Pages to: 114
Publisher / Ed. Institution : Wiley
Publisher / Ed. Institution: New York
Issue Date: Mar-2017
License (according to publishing contract) : Licence according to publishing contract
Type of review: Peer review (Publication)
Language : English
Subjects : Roasting; Coffee; Antioxydant assay
Subject (DDC) : 663: Beverage technology
Departement: Life Sciences und Facility Management
Publication type: Article in scientific Journal
DOI : 10.1002/pca.2661
ISSN: 1099-1565
Appears in Collections:Publikationen Life Sciences und Facility Management

Files in This Item:
File Description SizeFormat 
2017_Opitz_Understanding the effects of roasting_Phytochemical_Analysis.pdf435.22 kBAdobe PDFThumbnail

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.