Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Smrke, Samo | - |
dc.contributor.author | Opitz, Sebastian E. W. | - |
dc.contributor.author | Vovk, Irena | - |
dc.contributor.author | Yeretzian, Chahan | - |
dc.date.accessioned | 2018-04-25T06:51:02Z | - |
dc.date.available | 2018-04-25T06:51:02Z | - |
dc.date.issued | 2013 | - |
dc.identifier.issn | 2042-650X | de_CH |
dc.identifier.uri | https://digitalcollection.zhaw.ch/handle/11475/5565 | - |
dc.language.iso | en | de_CH |
dc.publisher | Royal Society of Chemistry | de_CH |
dc.relation.ispartof | Food & Function | de_CH |
dc.rights | Licence according to publishing contract | de_CH |
dc.subject | Coffee | de_CH |
dc.subject.ddc | 663: Getränketechnologie | de_CH |
dc.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 | de_CH |
dc.type | Beitrag in wissenschaftlicher Zeitschrift | de_CH |
dcterms.type | Text | de_CH |
zhaw.departement | Life Sciences und Facility Management | de_CH |
zhaw.organisationalunit | Institut für Chemie und Biotechnologie (ICBT) | de_CH |
dc.identifier.doi | 10.1039/C3FO30377B | de_CH |
zhaw.funding.eu | No | de_CH |
zhaw.issue | 7 | de_CH |
zhaw.originated.zhaw | Yes | de_CH |
zhaw.pages.end | 1092 | de_CH |
zhaw.pages.start | 1082 | de_CH |
zhaw.publication.status | publishedVersion | de_CH |
zhaw.volume | 4 | de_CH |
zhaw.publication.review | Peer review (Publikation) | de_CH |
Appears in collections: | Publikationen Life Sciences und Facility Management |
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Smrke, S., Opitz, S. E. W., Vovk, I., & Yeretzian, C. (2013). 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. Food & Function, 4(7), 1082–1092. https://doi.org/10.1039/C3FO30377B
Smrke, S. et al. (2013) ‘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’, Food & Function, 4(7), pp. 1082–1092. Available at: https://doi.org/10.1039/C3FO30377B.
S. Smrke, S. E. W. Opitz, I. Vovk, and C. Yeretzian, “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,” Food & Function, vol. 4, no. 7, pp. 1082–1092, 2013, doi: 10.1039/C3FO30377B.
SMRKE, Samo, Sebastian E. W. OPITZ, Irena VOVK und Chahan YERETZIAN, 2013. 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. Food & Function. 2013. Bd. 4, Nr. 7, S. 1082–1092. DOI 10.1039/C3FO30377B
Smrke, Samo, Sebastian E. W. Opitz, Irena Vovk, and Chahan Yeretzian. 2013. “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.” Food & Function 4 (7): 1082–92. https://doi.org/10.1039/C3FO30377B.
Smrke, Samo, et al. “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.” Food & Function, vol. 4, no. 7, 2013, pp. 1082–92, https://doi.org/10.1039/C3FO30377B.
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