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Electron Spin Resonance (ESR) Studies on the Formation of R..:
Bekedam, E. Koen
;
Schols, Henk A.
;
Cämmerer, Bettina
...
Journal of Agricultural and Food Chemistry. 56 (2008) 12 - p. 4597-4604 , 2008
Link:
https://doi.org/10.1021/jf8004004
RT Journal T1 <Title>Electron Spin Resonance (ESR) Studies on the Formation of Roasting-Induced Antioxidative Structures in Coffee Brews at Different Degrees of Roast</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1021_jf8004004&Exemplar=1&LAN=DE A1 Bekedam, E. Koen A1 Schols, Henk A. A1 Cämmerer, Bettina A1 Kroh, Lothar W. A1 van Boekel, Martinus A. J. S. A1 Smit, Gerrit PB American Chemical Society (ACS) YR 2008 SN 0021-8561 SN 1520-5118 JF Journal of Agricultural and Food Chemistry VO 56 IS 12 SP 4597 OP 4604 LK http://dx.doi.org/https://doi.org/10.1021/jf8004004 DO https://doi.org/10.1021/jf8004004 SF ELIB - SuUB Bremen
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