Water content of roasted coffee
impact on grinding behaviour, extraction, and aroma retention
dc.contributor.author
Baggenstoss, Juerg
dc.contributor.author
Perren, Rainer
dc.contributor.author
Escher, Felix
dc.date.accessioned
2017-06-08T21:38:10Z
dc.date.available
2017-06-08T21:38:10Z
dc.date.issued
2008
dc.identifier.issn
1438-2377
dc.identifier.issn
1438-2385
dc.identifier.other
10.1007/s00217-008-0852-8
dc.identifier.uri
http://hdl.handle.net/20.500.11850/15069
dc.identifier.doi
10.3929/ethz-b-000015069
dc.format
application/pdf
dc.language.iso
en
dc.publisher
Springer
dc.rights.uri
http://rightsstatements.org/page/InC-NC/1.0/
dc.subject
coffee roasting
dc.subject
grinding
dc.subject
water content
dc.subject
aroma retention
dc.subject
extraction properties
dc.subject
SPME-GC-MS
dc.title
Water content of roasted coffee
dc.type
Journal Article
dc.rights.license
In Copyright - Non-Commercial Use Permitted
ethz.title.subtitle
impact on grinding behaviour, extraction, and aroma retention
ethz.journal.title
European Food Research and Technology
ethz.journal.volume
227
ethz.journal.issue
5
ethz.journal.abbreviated
Eur. food res. technol.
ethz.pages.start
1357
ethz.pages.end
1365
ethz.version.deposit
publishedVersion
ethz.notes
Received: 1 November 2007. Revised: 18 February 2008. Accepted: 29 February 2008. Published online: 18 March 2008.. It was possible to publish this article open access thanks to a Swiss National Licence with the publisher
ethz.identifier.wos
ethz.identifier.nebis
002071538
ethz.publication.place
Berlin
ethz.publication.status
published
ethz.leitzahl
03324 - Escher, Felix
ethz.leitzahl.certified
03324 - Escher, Felix
ethz.date.deposited
2017-06-08T21:38:30Z
ethz.source
ECIT
ethz.identifier.importid
imp59364c4ac353219639
ethz.ecitpid
pub:26808
ethz.eth
yes
ethz.availability
Open access
ethz.rosetta.installDate
2017-07-13T05:35:32Z
ethz.rosetta.lastUpdated
2022-03-28T08:18:30Z
ethz.rosetta.versionExported
true
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