Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Pedan, Vasilisa | - |
| dc.contributor.author | Weber, Carlo | - |
| dc.contributor.author | Do, Tiên | - |
| dc.contributor.author | Fischer, Norbert | - |
| dc.contributor.author | Reich, Eike | - |
| dc.contributor.author | Rohn, Sascha | - |
| dc.date.accessioned | 2018-06-14T09:26:35Z | - |
| dc.date.available | 2018-06-14T09:26:35Z | - |
| dc.date.issued | 2017 | - |
| dc.identifier.issn | 0308-8146 | de_CH |
| dc.identifier.uri | https://digitalcollection.zhaw.ch/handle/11475/6881 | - |
| dc.language.iso | en | de_CH |
| dc.publisher | Elsevier | de_CH |
| dc.relation.ispartof | Food Chemistry | de_CH |
| dc.rights | Licence according to publishing contract | de_CH |
| dc.subject.ddc | 663: Getränketechnologie | de_CH |
| dc.title | HPTLC fingerprint profile analysis of cocoa proanthocyanidins depending on origin and genotype | 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 Lebensmittel- und Getränkeinnovation (ILGI) | de_CH |
| dc.identifier.doi | 10.1016/j.foodchem.2017.08.109 | de_CH |
| zhaw.funding.eu | No | de_CH |
| zhaw.originated.zhaw | Yes | de_CH |
| zhaw.pages.end | 287 | de_CH |
| zhaw.pages.start | 277 | de_CH |
| zhaw.publication.status | publishedVersion | de_CH |
| zhaw.volume | 267 | de_CH |
| zhaw.publication.review | Peer review (Publikation) | de_CH |
| zhaw.webfeed | LM-Chemie | de_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
Pedan, V., Weber, C., Do, T., Fischer, N., Reich, E., & Rohn, S. (2017). HPTLC fingerprint profile analysis of cocoa proanthocyanidins depending on origin and genotype. Food Chemistry, 267, 277–287. https://doi.org/10.1016/j.foodchem.2017.08.109
Pedan, V. et al. (2017) ‘HPTLC fingerprint profile analysis of cocoa proanthocyanidins depending on origin and genotype’, Food Chemistry, 267, pp. 277–287. Available at: https://doi.org/10.1016/j.foodchem.2017.08.109.
V. Pedan, C. Weber, T. Do, N. Fischer, E. Reich, and S. Rohn, “HPTLC fingerprint profile analysis of cocoa proanthocyanidins depending on origin and genotype,” Food Chemistry, vol. 267, pp. 277–287, 2017, doi: 10.1016/j.foodchem.2017.08.109.
PEDAN, Vasilisa, Carlo WEBER, Tiên DO, Norbert FISCHER, Eike REICH und Sascha ROHN, 2017. HPTLC fingerprint profile analysis of cocoa proanthocyanidins depending on origin and genotype. Food Chemistry. 2017. Bd. 267, S. 277–287. DOI 10.1016/j.foodchem.2017.08.109
Pedan, Vasilisa, Carlo Weber, Tiên Do, Norbert Fischer, Eike Reich, and Sascha Rohn. 2017. “HPTLC Fingerprint Profile Analysis of Cocoa Proanthocyanidins Depending on Origin and Genotype.” Food Chemistry 267: 277–87. https://doi.org/10.1016/j.foodchem.2017.08.109.
Pedan, Vasilisa, et al. “HPTLC Fingerprint Profile Analysis of Cocoa Proanthocyanidins Depending on Origin and Genotype.” Food Chemistry, vol. 267, 2017, pp. 277–87, https://doi.org/10.1016/j.foodchem.2017.08.109.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.