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Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-2379
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dc.contributor.authorOpitz, Sebastian E. W.-
dc.contributor.authorGoodman, Bernard A.-
dc.contributor.authorKeller, Marco-
dc.contributor.authorSmrke, Samo-
dc.contributor.authorWellinger, Marco-
dc.contributor.authorSchenker, Stefan-
dc.contributor.authorYeretzian, Chahan-
dc.date.accessioned2018-04-23T08:38:08Z-
dc.date.available2018-04-23T08:38:08Z-
dc.date.issued2017-03-
dc.identifier.issn1099-1565de_CH
dc.identifier.issn0958-0344de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/5449-
dc.language.isoende_CH
dc.publisherWileyde_CH
dc.relation.ispartofPhytochemical Analysisde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectRoastingde_CH
dc.subjectCoffeede_CH
dc.subjectAntioxydant assayde_CH
dc.subject.ddc663: Getränketechnologiede_CH
dc.titleUnderstanding the effects of roasting on antioxidant components of coffee brews by coupling on-line ABTS assay to high performance size exclusion chromatographyde_CH
dc.typeBeitrag in wissenschaftlicher Zeitschriftde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.publisher.placeNew Yorkde_CH
dc.identifier.doi10.21256/zhaw-2379-
dc.identifier.doi10.1002/pca.2661de_CH
zhaw.funding.euNode_CH
zhaw.issue2de_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end114de_CH
zhaw.pages.start106de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.volume28de_CH
zhaw.publication.reviewPeer review (Publikation)de_CH
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Opitz, S. E. W., Goodman, B. A., Keller, M., Smrke, S., Wellinger, M., Schenker, S., & Yeretzian, C. (2017). Understanding the effects of roasting on antioxidant components of coffee brews by coupling on-line ABTS assay to high performance size exclusion chromatography. Phytochemical Analysis, 28(2), 106–114. https://doi.org/10.21256/zhaw-2379
Opitz, S.E.W. et al. (2017) ‘Understanding the effects of roasting on antioxidant components of coffee brews by coupling on-line ABTS assay to high performance size exclusion chromatography’, Phytochemical Analysis, 28(2), pp. 106–114. Available at: https://doi.org/10.21256/zhaw-2379.
S. E. W. Opitz et al., “Understanding the effects of roasting on antioxidant components of coffee brews by coupling on-line ABTS assay to high performance size exclusion chromatography,” Phytochemical Analysis, vol. 28, no. 2, pp. 106–114, Mar. 2017, doi: 10.21256/zhaw-2379.
OPITZ, Sebastian E. W., Bernard A. GOODMAN, Marco KELLER, Samo SMRKE, Marco WELLINGER, Stefan SCHENKER und Chahan YERETZIAN, 2017. Understanding the effects of roasting on antioxidant components of coffee brews by coupling on-line ABTS assay to high performance size exclusion chromatography. Phytochemical Analysis. März 2017. Bd. 28, Nr. 2, S. 106–114. DOI 10.21256/zhaw-2379
Opitz, Sebastian E. W., Bernard A. Goodman, Marco Keller, Samo Smrke, Marco Wellinger, Stefan Schenker, and Chahan Yeretzian. 2017. “Understanding the Effects of Roasting on Antioxidant Components of Coffee Brews by Coupling On-Line ABTS Assay to High Performance Size Exclusion Chromatography.” Phytochemical Analysis 28 (2): 106–14. https://doi.org/10.21256/zhaw-2379.
Opitz, Sebastian E. W., et al. “Understanding the Effects of Roasting on Antioxidant Components of Coffee Brews by Coupling On-Line ABTS Assay to High Performance Size Exclusion Chromatography.” Phytochemical Analysis, vol. 28, no. 2, Mar. 2017, pp. 106–14, https://doi.org/10.21256/zhaw-2379.


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