Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Smrke, Samo | - |
| dc.contributor.author | Opitz, Sebastian | - |
| dc.contributor.author | Petrozzi, Sergio | - |
| dc.contributor.author | Yeretzian, Chahan | - |
| dc.date.accessioned | 2018-11-05T14:42:48Z | - |
| dc.date.available | 2018-11-05T14:42:48Z | - |
| dc.date.issued | 2012 | - |
| dc.identifier.issn | 0009-4293 | de_CH |
| dc.identifier.uri | https://digitalcollection.zhaw.ch/handle/11475/12543 | - |
| dc.language.iso | en | de_CH |
| dc.publisher | Schweizerische Chemische Gesellschaft | de_CH |
| dc.relation.ispartof | Chimia | de_CH |
| dc.rights | Licence according to publishing contract | de_CH |
| dc.subject.ddc | 663: Getränketechnologie | de_CH |
| dc.title | Characterization of coffee brews made from different roasting degrees using size exclusion chromatography and antioxidant assays | de_CH |
| dc.type | Konferenz: Poster | 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 |
| zhaw.conference.details | Fall Meeting 2012 of the Swiss Chemical Society, Zurich, 13 September 2012 | de_CH |
| zhaw.funding.eu | No | de_CH |
| zhaw.issue | 7/8 | de_CH |
| zhaw.originated.zhaw | Yes | de_CH |
| zhaw.pages.start | 494 | de_CH |
| zhaw.publication.status | publishedVersion | de_CH |
| zhaw.volume | 66 | de_CH |
| zhaw.publication.review | Not specified | de_CH |
| Appears in collections: | Publikationen Life Sciences und Facility Management | |
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Smrke, S., Opitz, S., Petrozzi, S., & Yeretzian, C. (2012). Characterization of coffee brews made from different roasting degrees using size exclusion chromatography and antioxidant assays [Conference poster]. Chimia, 66(7/8), 494.
Smrke, S. et al. (2012) ‘Characterization of coffee brews made from different roasting degrees using size exclusion chromatography and antioxidant assays’, in Chimia. Schweizerische Chemische Gesellschaft, p. 494.
S. Smrke, S. Opitz, S. Petrozzi, and C. Yeretzian, “Characterization of coffee brews made from different roasting degrees using size exclusion chromatography and antioxidant assays,” in Chimia, 2012, vol. 66, no. 7/8, p. 494.
SMRKE, Samo, Sebastian OPITZ, Sergio PETROZZI und Chahan YERETZIAN, 2012. Characterization of coffee brews made from different roasting degrees using size exclusion chromatography and antioxidant assays. In: Chimia. Conference poster. Schweizerische Chemische Gesellschaft. 2012. S. 494
Smrke, Samo, Sebastian Opitz, Sergio Petrozzi, and Chahan Yeretzian. 2012. “Characterization of Coffee Brews Made from Different Roasting Degrees Using Size Exclusion Chromatography and Antioxidant Assays.” Conference poster. In Chimia, 66:494. Schweizerische Chemische Gesellschaft.
Smrke, Samo, et al. “Characterization of Coffee Brews Made from Different Roasting Degrees Using Size Exclusion Chromatography and Antioxidant Assays.” Chimia, vol. 66, no. 7/8, Schweizerische Chemische Gesellschaft, 2012, p. 494.
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