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Hofmann, T.* ; Bors, W. ; Stettmaier, K.

CROSSPY : A radical intermediate of melanoidin formation in roasted coffee.

In: Free Radicals in Food : Chemistry, Nutrition and Health Effects. Washinton, DC: American Chemical Society (ACS), 2002. 49-69 (ACS Symp. Series ; 807)
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Publication type Article: Edited volume or book chapter
Editors Morello, M.J.* ; Shahidi, F.* ; Ho, C.-T.*
Corresponding Author
ISSN (print) / ISBN 0097-6156
Book Volume Title Free Radicals in Food : Chemistry, Nutrition and Health Effects
Journal ACS Symposium Series
Quellenangaben Volume: 807, Issue: , Pages: 49-69 Article Number: , Supplement: ,
Publisher American Chemical Society (ACS)
Publishing Place Washinton, DC
Non-patent literature Publications
Institute(s) Institute of Radiation Biology (ISB)