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  2. Life Sciences und Facility Management
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  4. Publikationen Life Sciences und Facility Management
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dc.contributor.authorGoodman, Bernard A.-
dc.contributor.authorYeretzian, Chahan-
dc.date.accessioned2018-04-23T09:01:23Z-
dc.date.available2018-04-23T09:01:23Z-
dc.date.issued2015-
dc.identifier.isbn978-0-12-404699-3de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/5458-
dc.language.isoende_CH
dc.publisherAcademic Pressde_CH
dc.relation.ispartofProcessing and impact on active components in foodde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectAntioxidantsde_CH
dc.subjectCoffeede_CH
dc.subjectAssaysde_CH
dc.subject.ddc663: Getränketechnologiede_CH
dc.titleFree radical processes in coffee I : solid samplesde_CH
dc.typeBuchbeitragde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Chemie und Biotechnologie (ICBT)de_CH
zhaw.publisher.placeLondonde_CH
dc.identifier.doi10.1016/B978-0-12-404699-3.00067-6de_CH
zhaw.funding.euNode_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end566de_CH
zhaw.pages.start559de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.publication.reviewEditorial reviewde_CH
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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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