| Publication type: | Book part |
| Type of review: | Editorial review |
| Title: | Free radical processes in coffee I : solid samples |
| Authors: | Goodman, Bernard A. Yeretzian, Chahan |
| DOI: | 10.1016/B978-0-12-404699-3.00067-6 |
| Published in: | Processing and impact on active components in food |
| Page(s): | 559 |
| Pages to: | 566 |
| Issue Date: | 2015 |
| Publisher / Ed. Institution: | Academic Press |
| Publisher / Ed. Institution: | London |
| ISBN: | 978-0-12-404699-3 |
| Language: | English |
| Subjects: | Antioxidants; Coffee; Assays |
| Subject (DDC): | 663: Beverage technology |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/5458 |
| Fulltext version: | Published version |
| License (according to publishing contract): | Licence according to publishing contract |
| Departement: | Life Sciences and Facility Management |
| Organisational Unit: | Institute of Chemistry and Biotechnology (ICBT) |
| Appears in collections: | Publikationen Life Sciences und Facility Management |
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Goodman, B. A., & Yeretzian, C. (2015). Free radical processes in coffee I : solid samples. In Processing and impact on active components in food (pp. 559–566). Academic Press. https://doi.org/10.1016/B978-0-12-404699-3.00067-6
Goodman, B.A. and Yeretzian, C. (2015) ‘Free radical processes in coffee I : solid samples’, in Processing and impact on active components in food. London: Academic Press, pp. 559–566. Available at: https://doi.org/10.1016/B978-0-12-404699-3.00067-6.
B. A. Goodman and C. Yeretzian, “Free radical processes in coffee I : solid samples,” in Processing and impact on active components in food, London: Academic Press, 2015, pp. 559–566. doi: 10.1016/B978-0-12-404699-3.00067-6.
GOODMAN, Bernard A. und Chahan YERETZIAN, 2015. Free radical processes in coffee I : solid samples. In: Processing and impact on active components in food. London: Academic Press. S. 559–566. ISBN 978-0-12-404699-3
Goodman, Bernard A., and Chahan Yeretzian. 2015. “Free Radical Processes in Coffee I : Solid Samples.” In Processing and Impact on Active Components in Food, 559–66. London: Academic Press. https://doi.org/10.1016/B978-0-12-404699-3.00067-6.
Goodman, Bernard A., and Chahan Yeretzian. “Free Radical Processes in Coffee I : Solid Samples.” Processing and Impact on Active Components in Food, Academic Press, 2015, pp. 559–66, https://doi.org/10.1016/B978-0-12-404699-3.00067-6.
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