Probing free radical processes during storage of extracts from whole roasted coffee beans : impact of O2 exposure during extraction and storage

Yeretzian, Chahan; Pascual, Ederlinda C.; Goodman, Bernard

doi:10.1021/jf305028s

Full metadata record

DC Field	Value	Language
dc.contributor.author	Yeretzian, Chahan	-
dc.contributor.author	Pascual, Ederlinda C.	-
dc.contributor.author	Goodman, Bernard	-
dc.date.accessioned	2018-04-19T14:59:25Z	-
dc.date.available	2018-04-19T14:59:25Z	-
dc.date.issued	2013	-
dc.identifier.issn	0021-8561	de_CH
dc.identifier.issn	1520-5118	de_CH
dc.identifier.uri	https://digitalcollection.zhaw.ch/handle/11475/5426	-
dc.language.iso	en	de_CH
dc.publisher	American Chemical Society	de_CH
dc.relation.ispartof	Journal of Agricultural and Food Chemistry	de_CH
dc.rights	Licence according to publishing contract	de_CH
dc.subject	Coffee	de_CH
dc.subject.ddc	663: Getränketechnologie	de_CH
dc.title	Probing free radical processes during storage of extracts from whole roasted coffee beans : impact of O2 exposure during extraction and storage	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.publisher.place	Columbus	de_CH
dc.identifier.doi	10.1021/jf305028s	de_CH
zhaw.funding.eu	No	de_CH
zhaw.issue	13	de_CH
zhaw.originated.zhaw	Yes	de_CH
zhaw.pages.end	3305	de_CH
zhaw.pages.start	3301	de_CH
zhaw.publication.status	publishedVersion	de_CH
zhaw.volume	61	de_CH
zhaw.publication.review	Peer review (Publikation)	de_CH
Appears in collections:	Publikationen Life Sciences und Facility Management

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Yeretzian, C., Pascual, E. C., & Goodman, B. (2013). Probing free radical processes during storage of extracts from whole roasted coffee beans : impact of O2 exposure during extraction and storage. Journal of Agricultural and Food Chemistry, 61(13), 3301–3305. https://doi.org/10.1021/jf305028s

Yeretzian, C., Pascual, E.C. and Goodman, B. (2013) ‘Probing free radical processes during storage of extracts from whole roasted coffee beans : impact of O2 exposure during extraction and storage’, Journal of Agricultural and Food Chemistry, 61(13), pp. 3301–3305. Available at: https://doi.org/10.1021/jf305028s.

C. Yeretzian, E. C. Pascual, and B. Goodman, “Probing free radical processes during storage of extracts from whole roasted coffee beans : impact of O2 exposure during extraction and storage,” Journal of Agricultural and Food Chemistry, vol. 61, no. 13, pp. 3301–3305, 2013, doi: 10.1021/jf305028s.

YERETZIAN, Chahan, Ederlinda C. PASCUAL und Bernard GOODMAN, 2013. Probing free radical processes during storage of extracts from whole roasted coffee beans : impact of O2 exposure during extraction and storage. Journal of Agricultural and Food Chemistry. 2013. Bd. 61, Nr. 13, S. 3301–3305. DOI 10.1021/jf305028s

Yeretzian, Chahan, Ederlinda C. Pascual, and Bernard Goodman. 2013. “Probing Free Radical Processes during Storage of Extracts from Whole Roasted Coffee Beans : Impact of O2 Exposure during Extraction and Storage.” Journal of Agricultural and Food Chemistry 61 (13): 3301–5. https://doi.org/10.1021/jf305028s.

Yeretzian, Chahan, et al. “Probing Free Radical Processes during Storage of Extracts from Whole Roasted Coffee Beans : Impact of O2 Exposure during Extraction and Storage.” Journal of Agricultural and Food Chemistry, vol. 61, no. 13, 2013, pp. 3301–5, https://doi.org/10.1021/jf305028s.