Effects of O2 during various processing steps on free radical concentrations in hot aqueous extracts of roast & ground coffee and their changes during storage

Yeretzian, Chahan; Pasqual, Ederlinda; Goodman, Bernard

Publication type:	Conference other
Type of review:	Not specified
Title:	Effects of O2 during various processing steps on free radical concentrations in hot aqueous extracts of roast & ground coffee and their changes during storage
Authors:	Yeretzian, Chahan Pasqual, Ederlinda Goodman, Bernard
Conference details:	Pure and Applied Chemistry International Conference 2013 (PACCON 2013), Bangsaen, Thailand, 23-25 January 2013
Issue Date:	2013
Language:	English
Subject (DDC):	540: Chemistry 663: Beverage technology
URI:	https://digitalcollection.zhaw.ch/handle/11475/12557
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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Yeretzian, C., Pasqual, E., & Goodman, B. (2013). Effects of O2 during various processing steps on free radical concentrations in hot aqueous extracts of roast & ground coffee and their changes during storage. Pure and Applied Chemistry International Conference 2013 (PACCON 2013), Bangsaen, Thailand, 23-25 January 2013.

Yeretzian, C., Pasqual, E. and Goodman, B. (2013) ‘Effects of O2 during various processing steps on free radical concentrations in hot aqueous extracts of roast & ground coffee and their changes during storage’, in Pure and Applied Chemistry International Conference 2013 (PACCON 2013), Bangsaen, Thailand, 23-25 January 2013.

C. Yeretzian, E. Pasqual, and B. Goodman, “Effects of O2 during various processing steps on free radical concentrations in hot aqueous extracts of roast & ground coffee and their changes during storage,” in Pure and Applied Chemistry International Conference 2013 (PACCON 2013), Bangsaen, Thailand, 23-25 January 2013, 2013.

YERETZIAN, Chahan, Ederlinda PASQUAL und Bernard GOODMAN, 2013. Effects of O2 during various processing steps on free radical concentrations in hot aqueous extracts of roast & ground coffee and their changes during storage. In: Pure and Applied Chemistry International Conference 2013 (PACCON 2013), Bangsaen, Thailand, 23-25 January 2013. Conference presentation. 2013

Yeretzian, Chahan, Ederlinda Pasqual, and Bernard Goodman. 2013. “Effects of O2 during Various Processing Steps on Free Radical Concentrations in Hot Aqueous Extracts of Roast & Ground Coffee and Their Changes during Storage.” Conference presentation. In Pure and Applied Chemistry International Conference 2013 (PACCON 2013), Bangsaen, Thailand, 23-25 January 2013.

Yeretzian, Chahan, et al. “Effects of O2 during Various Processing Steps on Free Radical Concentrations in Hot Aqueous Extracts of Roast & Ground Coffee and Their Changes during Storage.” Pure and Applied Chemistry International Conference 2013 (PACCON 2013), Bangsaen, Thailand, 23-25 January 2013, 2013.