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dc.contributor.authorZimmermann, R.-
dc.contributor.authorEhlert, S.-
dc.contributor.authorCzech, H.-
dc.contributor.authorSchepler, C.-
dc.contributor.authorFischer, M.-
dc.contributor.authorWohlfahrt, S.-
dc.contributor.authorHertz-Schünemann, R.-
dc.contributor.authorDenner, T.-
dc.contributor.authorHowell, J.-
dc.contributor.authorYeretzian, Chahan-
dc.contributor.authorWalte, A.-
dc.contributor.authorStreibel, T.-
dc.date.accessioned2018-11-22T13:33:54Z-
dc.date.available2018-11-22T13:33:54Z-
dc.date.issued2016-
dc.identifier.isbn978-3-903122-04-8de_CH
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/13107-
dc.language.isoende_CH
dc.publisherInnsbruck University Pressde_CH
dc.rightsLicence according to publishing contractde_CH
dc.subject.ddc663: Getränketechnologiede_CH
dc.titleNew analytical and statistical tools to study the flavor formation during the roasting process of coffee beans, cacao beans and nutsde_CH
dc.typeKonferenz: Paperde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Chemie und Biotechnologie (ICBT)de_CH
zhaw.conference.detailsXXth Symposium on Atomic, Cluster and Surface Physics 2016 (SASP 2016), Davos, 7-12 February 2016de_CH
zhaw.funding.euNode_CH
zhaw.originated.zhawYesde_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.publication.reviewNot specifiedde_CH
zhaw.title.proceedingsXXth Symposium on Atomic, Cluster and Surface Physics 2016 (SASP 2016)de_CH
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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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