| Publication type: | Conference paper |
| Type of review: | Not specified |
| Title: | New analytical and statistical tools to study the flavor formation during the roasting process of coffee beans, cacao beans and nuts |
| Authors: | Zimmermann, R. Ehlert, S. Czech, H. Schepler, C. Fischer, M. Wohlfahrt, S. Hertz-Schünemann, R. Denner, T. Howell, J. Yeretzian, Chahan Walte, A. Streibel, T. |
| Proceedings: | XXth Symposium on Atomic, Cluster and Surface Physics 2016 (SASP 2016) |
| Conference details: | XXth Symposium on Atomic, Cluster and Surface Physics 2016 (SASP 2016), Davos, 7-12 February 2016 |
| Issue Date: | 2016 |
| Publisher / Ed. Institution: | Innsbruck University Press |
| ISBN: | 978-3-903122-04-8 |
| Language: | English |
| Subject (DDC): | 663: Beverage technology |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/13107 |
| 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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Zimmermann, R., Ehlert, S., Czech, H., Schepler, C., Fischer, M., Wohlfahrt, S., Hertz-Schünemann, R., Denner, T., Howell, J., Yeretzian, C., Walte, A., & Streibel, T. (2016). New analytical and statistical tools to study the flavor formation during the roasting process of coffee beans, cacao beans and nuts. XXth Symposium on Atomic, Cluster and Surface Physics 2016 (SASP 2016).
Zimmermann, R. et al. (2016) ‘New analytical and statistical tools to study the flavor formation during the roasting process of coffee beans, cacao beans and nuts’, in XXth Symposium on Atomic, Cluster and Surface Physics 2016 (SASP 2016). Innsbruck University Press.
R. Zimmermann et al., “New analytical and statistical tools to study the flavor formation during the roasting process of coffee beans, cacao beans and nuts,” in XXth Symposium on Atomic, Cluster and Surface Physics 2016 (SASP 2016), 2016.
ZIMMERMANN, R., S. EHLERT, H. CZECH, C. SCHEPLER, M. FISCHER, S. WOHLFAHRT, R. HERTZ-SCHÜNEMANN, T. DENNER, J. HOWELL, Chahan YERETZIAN, A. WALTE und T. STREIBEL, 2016. New analytical and statistical tools to study the flavor formation during the roasting process of coffee beans, cacao beans and nuts. In: XXth Symposium on Atomic, Cluster and Surface Physics 2016 (SASP 2016). Conference paper. Innsbruck University Press. 2016. ISBN 978-3-903122-04-8
Zimmermann, R., S. Ehlert, H. Czech, C. Schepler, M. Fischer, S. Wohlfahrt, R. Hertz-Schünemann, et al. 2016. “New Analytical and Statistical Tools to Study the Flavor Formation during the Roasting Process of Coffee Beans, Cacao Beans and Nuts.” Conference paper. In XXth Symposium on Atomic, Cluster and Surface Physics 2016 (SASP 2016). Innsbruck University Press.
Zimmermann, R., et al. “New Analytical and Statistical Tools to Study the Flavor Formation during the Roasting Process of Coffee Beans, Cacao Beans and Nuts.” XXth Symposium on Atomic, Cluster and Surface Physics 2016 (SASP 2016), Innsbruck University Press, 2016.
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