Publication type: | Book part |
Type of review: | Editorial review |
Title: | Free radical processes in coffee II : liquids |
Authors: | Goodman, Bernard A. Yeretzian, Chahan |
DOI: | 10.1016/B978-0-12-404699-3.00068-8 |
Published in: | Processing and impact on active components in food |
Page(s): | 567 |
Pages to: | 574 |
Issue Date: | 2015 |
Publisher / Ed. Institution: | Academic Press |
ISBN: | 978-0-12-404699-3 |
Language: | English |
Subjects: | Antioxidants; Coffee; Assays |
Subject (DDC): | 663: Beverage technology |
URI: | https://digitalcollection.zhaw.ch/handle/11475/5569 |
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 |
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Goodman, B. A., & Yeretzian, C. (2015). Free radical processes in coffee II : liquids. In Processing and impact on active components in food (pp. 567–574). Academic Press. https://doi.org/10.1016/B978-0-12-404699-3.00068-8
Goodman, B.A. and Yeretzian, C. (2015) ‘Free radical processes in coffee II : liquids’, in Processing and impact on active components in food. Academic Press, pp. 567–574. Available at: https://doi.org/10.1016/B978-0-12-404699-3.00068-8.
B. A. Goodman and C. Yeretzian, “Free radical processes in coffee II : liquids,” in Processing and impact on active components in food, Academic Press, 2015, pp. 567–574. doi: 10.1016/B978-0-12-404699-3.00068-8.
GOODMAN, Bernard A. und Chahan YERETZIAN, 2015. Free radical processes in coffee II : liquids. In: Processing and impact on active components in food. Academic Press. S. 567–574. ISBN 978-0-12-404699-3
Goodman, Bernard A., and Chahan Yeretzian. 2015. “Free Radical Processes in Coffee II : Liquids.” In Processing and Impact on Active Components in Food, 567–74. Academic Press. https://doi.org/10.1016/B978-0-12-404699-3.00068-8.
Goodman, Bernard A., and Chahan Yeretzian. “Free Radical Processes in Coffee II : Liquids.” Processing and Impact on Active Components in Food, Academic Press, 2015, pp. 567–74, https://doi.org/10.1016/B978-0-12-404699-3.00068-8.
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