Contribution of phenolic acids isolated from green and roasted boiled-type coffee brews to total coffee antioxidant capacity
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
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1438-2385
- Extent
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Online-Ressource
- Language
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Englisch
- Notes
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online resource.
- Bibliographic citation
-
Contribution of phenolic acids isolated from green and roasted boiled-type coffee brews to total coffee antioxidant capacity ; volume:242 ; number:5 ; day:7 ; month:11 ; year:2015 ; pages:641-653 ; date:5.2016
European food research and technology ; 242, Heft 5 (7.11.2015), 641-653, 5.2016
- Creator
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Górnaś, Paweł
- Contributor
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Dwiecki, Krzysztof
Siger, Aleksander
Tomaszewska-Gras, Jolanta
Michalak, Michał
Polewski, Krzysztof
SpringerLink (Online service)
- DOI
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10.1007/s00217-015-2572-1
- URN
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urn:nbn:de:1111-201604037693
- Rights
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Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
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14.08.2025, 10:55 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Górnaś, Paweł
- Dwiecki, Krzysztof
- Siger, Aleksander
- Tomaszewska-Gras, Jolanta
- Michalak, Michał
- Polewski, Krzysztof
- SpringerLink (Online service)
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