| Publication type: | Article in scientific journal |
| Type of review: | Peer review (publication) |
| Title: | Effect of roasting conditions and grinding on free radical contents of coffee beans stored in air |
| Authors: | Yeretzian, Chahan Pascual, Ederlinda C. Goodman, Bernard A. |
| DOI: | 10.1016/j.foodchem.2011.09.048 |
| Published in: | Food Chemistry |
| Volume(Issue): | 131 |
| Issue: | 3 |
| Page(s): | 811 |
| Pages to: | 816 |
| Issue Date: | 1-Apr-2012 |
| Publisher / Ed. Institution: | Elsevier |
| Publisher / Ed. Institution: | Amsterdam |
| ISSN: | 0308-8146 |
| Language: | English |
| Subjects: | Coffee; Free-radicals |
| Subject (DDC): | 663: Beverage technology |
| URI: | https://digitalcollection.zhaw.ch/handle/11475/5436 |
| Fulltext version: | Published version |
| License (according to publishing contract): | Licence according to publishing contract |
| Departement: | Life Sciences and Facility Management |
| Appears in collections: | Publikationen Life Sciences und Facility Management |
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