How does roasting affect the antioxidants of coffee brew? Exploring the antioxidant capacity of coffee via on-line antioxidant assays coupled to size exclusion chromatography

Smrke, Samo; Opitz, Sebastian E. W.; Vovk, Irena; Yeretzian, Chahan

doi:10.1039/C3FO30377B

Publication type:	Article in scientific journal
Type of review:	Peer review (publication)
Title:	How does roasting affect the antioxidants of coffee brew? Exploring the antioxidant capacity of coffee via on-line antioxidant assays coupled to size exclusion chromatography
Authors:	Smrke, Samo Opitz, Sebastian E. W. Vovk, Irena Yeretzian, Chahan
DOI:	10.1039/C3FO30377B
Published in:	Food & Function
Volume(Issue):	4
Issue:	7
Page(s):	1082
Pages to:	1092
Issue Date:	2013
Publisher / Ed. Institution:	Royal Society of Chemistry
ISSN:	2042-650X
Language:	English
Subjects:	Coffee
Subject (DDC):	663: Beverage technology
URI:	https://digitalcollection.zhaw.ch/handle/11475/5565
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

Files in This Item:

There are no files associated with this item.

Show full item record

Smrke, S., Opitz, S. E. W., Vovk, I., & Yeretzian, C. (2013). How does roasting affect the antioxidants of coffee brew? Exploring the antioxidant capacity of coffee via on-line antioxidant assays coupled to size exclusion chromatography. Food & Function, 4(7), 1082–1092. https://doi.org/10.1039/C3FO30377B

Smrke, S. et al. (2013) ‘How does roasting affect the antioxidants of coffee brew? Exploring the antioxidant capacity of coffee via on-line antioxidant assays coupled to size exclusion chromatography’, Food & Function, 4(7), pp. 1082–1092. Available at: https://doi.org/10.1039/C3FO30377B.

S. Smrke, S. E. W. Opitz, I. Vovk, and C. Yeretzian, “How does roasting affect the antioxidants of coffee brew? Exploring the antioxidant capacity of coffee via on-line antioxidant assays coupled to size exclusion chromatography,” Food & Function, vol. 4, no. 7, pp. 1082–1092, 2013, doi: 10.1039/C3FO30377B.

SMRKE, Samo, Sebastian E. W. OPITZ, Irena VOVK und Chahan YERETZIAN, 2013. How does roasting affect the antioxidants of coffee brew? Exploring the antioxidant capacity of coffee via on-line antioxidant assays coupled to size exclusion chromatography. Food & Function. 2013. Bd. 4, Nr. 7, S. 1082–1092. DOI 10.1039/C3FO30377B

Smrke, Samo, Sebastian E. W. Opitz, Irena Vovk, and Chahan Yeretzian. 2013. “How Does Roasting Affect the Antioxidants of Coffee Brew? Exploring the Antioxidant Capacity of Coffee via On-Line Antioxidant Assays Coupled to Size Exclusion Chromatography.” Food & Function 4 (7): 1082–92. https://doi.org/10.1039/C3FO30377B.

Smrke, Samo, et al. “How Does Roasting Affect the Antioxidants of Coffee Brew? Exploring the Antioxidant Capacity of Coffee via On-Line Antioxidant Assays Coupled to Size Exclusion Chromatography.” Food & Function, vol. 4, no. 7, 2013, pp. 1082–92, https://doi.org/10.1039/C3FO30377B.