Publication type: Article in scientific journal
Type of review: Peer review (publication)
Title: How does roasting affect the antioxidants of coffee brew? Exploring the antioxidant capacity of coffee via on-line antioxidant assays coupled to size exclusion chromatography
Authors : Smrke, Samo
Opitz, Sebastian E. W.
Vovk, Irena
Yeretzian, Chahan
DOI : 10.1039/C3FO30377B
Published in : Food & Function
Volume(Issue) : 4
Issue : 7
Pages : 1082
Pages to: 1092
Issue Date: 2013
Publisher / Ed. Institution : Royal Society of Chemistry
ISSN: 2042-650X
Language : English
Subjects : Coffee
Subject (DDC) : 663: Beverage technology
URI: https://digitalcollection.zhaw.ch/handle/11475/5565
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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