Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Goodman, Bernard A. | - |
dc.contributor.author | Yeretzian, Chahan | - |
dc.date.accessioned | 2018-04-23T09:01:23Z | - |
dc.date.available | 2018-04-23T09:01:23Z | - |
dc.date.issued | 2015 | - |
dc.identifier.isbn | 978-0-12-404699-3 | de_CH |
dc.identifier.uri | https://digitalcollection.zhaw.ch/handle/11475/5458 | - |
dc.language.iso | en | de_CH |
dc.publisher | Academic Press | de_CH |
dc.relation.ispartof | Processing and impact on active components in food | de_CH |
dc.rights | Licence according to publishing contract | de_CH |
dc.subject | Antioxidants | de_CH |
dc.subject | Coffee | de_CH |
dc.subject | Assays | de_CH |
dc.subject.ddc | 663: Getränketechnologie | de_CH |
dc.title | Free radical processes in coffee I : solid samples | de_CH |
dc.type | Buchbeitrag | de_CH |
dcterms.type | Text | de_CH |
zhaw.departement | Life Sciences und Facility Management | de_CH |
zhaw.organisationalunit | Institut für Chemie und Biotechnologie (ICBT) | de_CH |
zhaw.publisher.place | London | de_CH |
dc.identifier.doi | 10.1016/B978-0-12-404699-3.00067-6 | de_CH |
zhaw.funding.eu | No | de_CH |
zhaw.originated.zhaw | Yes | de_CH |
zhaw.pages.end | 566 | de_CH |
zhaw.pages.start | 559 | de_CH |
zhaw.publication.status | publishedVersion | de_CH |
zhaw.publication.review | Editorial review | de_CH |
Appears in collections: | Publikationen Life Sciences und Facility Management |
Files in This Item:
There are no files associated with this item.
Show simple item record
Goodman, B. A., & Yeretzian, C. (2015). Free radical processes in coffee I : solid samples. In Processing and impact on active components in food (pp. 559–566). Academic Press. https://doi.org/10.1016/B978-0-12-404699-3.00067-6
Goodman, B.A. and Yeretzian, C. (2015) ‘Free radical processes in coffee I : solid samples’, in Processing and impact on active components in food. London: Academic Press, pp. 559–566. Available at: https://doi.org/10.1016/B978-0-12-404699-3.00067-6.
B. A. Goodman and C. Yeretzian, “Free radical processes in coffee I : solid samples,” in Processing and impact on active components in food, London: Academic Press, 2015, pp. 559–566. doi: 10.1016/B978-0-12-404699-3.00067-6.
GOODMAN, Bernard A. und Chahan YERETZIAN, 2015. Free radical processes in coffee I : solid samples. In: Processing and impact on active components in food. London: Academic Press. S. 559–566. ISBN 978-0-12-404699-3
Goodman, Bernard A., and Chahan Yeretzian. 2015. “Free Radical Processes in Coffee I : Solid Samples.” In Processing and Impact on Active Components in Food, 559–66. London: Academic Press. https://doi.org/10.1016/B978-0-12-404699-3.00067-6.
Goodman, Bernard A., and Chahan Yeretzian. “Free Radical Processes in Coffee I : Solid Samples.” Processing and Impact on Active Components in Food, Academic Press, 2015, pp. 559–66, https://doi.org/10.1016/B978-0-12-404699-3.00067-6.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.