1. ZHAW digitalcollection
  2. Life Sciences und Facility Management
  3. Publikationen
  4. Publikationen Life Sciences und Facility Management
Full metadata record
DC FieldValueLanguage
dc.contributor.authorGoodman, Bernard A.-
dc.contributor.authorYeretzian, Chahan-
dc.date.accessioned2018-04-25T13:47:45Z-
dc.date.available2018-04-25T13:47:45Z-
dc.date.issued2015-
dc.identifier.isbn978-0-12-404699-3de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/5569-
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 II : liquidsde_CH
dc.typeBuchbeitragde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Chemie und Biotechnologie (ICBT)de_CH
dc.identifier.doi10.1016/B978-0-12-404699-3.00068-8de_CH
zhaw.funding.euNode_CH
zhaw.originated.zhawYesde_CH
zhaw.pages.end574de_CH
zhaw.pages.start567de_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.publication.reviewEditorial reviewde_CH
Appears in collections:Publikationen Life Sciences und Facility Management

Files in This Item:
There are no files associated with this item.
Show simple item record
Goodman, B. A., & Yeretzian, C. (2015). Free radical processes in coffee II : liquids. In Processing and impact on active components in food (pp. 567–574). Academic Press. https://doi.org/10.1016/B978-0-12-404699-3.00068-8
Goodman, B.A. and Yeretzian, C. (2015) ‘Free radical processes in coffee II : liquids’, in Processing and impact on active components in food. Academic Press, pp. 567–574. Available at: https://doi.org/10.1016/B978-0-12-404699-3.00068-8.
B. A. Goodman and C. Yeretzian, “Free radical processes in coffee II : liquids,” in Processing and impact on active components in food, Academic Press, 2015, pp. 567–574. doi: 10.1016/B978-0-12-404699-3.00068-8.
GOODMAN, Bernard A. und Chahan YERETZIAN, 2015. Free radical processes in coffee II : liquids. In: Processing and impact on active components in food. Academic Press. S. 567–574. ISBN 978-0-12-404699-3
Goodman, Bernard A., and Chahan Yeretzian. 2015. “Free Radical Processes in Coffee II : Liquids.” In Processing and Impact on Active Components in Food, 567–74. Academic Press. https://doi.org/10.1016/B978-0-12-404699-3.00068-8.
Goodman, Bernard A., and Chahan Yeretzian. “Free Radical Processes in Coffee II : Liquids.” Processing and Impact on Active Components in Food, Academic Press, 2015, pp. 567–74, https://doi.org/10.1016/B978-0-12-404699-3.00068-8.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.