Strontium and oxygen isotope fingerprinting of green coffee beans and its potential to proof authenticity of coffee

Research output: Contribution to journalArticleResearchpeer-review

Standard

Strontium and oxygen isotope fingerprinting of green coffee beans and its potential to proof authenticity of coffee. / Rodrigues, Carla; Maguas, Cristina; Prohaska, Thomas.
In: European food research and technology, Vol. 232, No. 2, 02.2011, p. 361-373.

Research output: Contribution to journalArticleResearchpeer-review

Bibtex - Download

@article{a08f730ffa7d4215818838d7d0360940,
title = "Strontium and oxygen isotope fingerprinting of green coffee beans and its potential to proof authenticity of coffee",
keywords = "Coffee authenticity, Geographical origin, Isotopes analysis, ICP-MS, IRMS",
author = "Carla Rodrigues and Cristina Maguas and Thomas Prohaska",
year = "2011",
month = feb,
doi = "10.1007/s00217-010-1362-z",
language = "English",
volume = "232",
pages = "361--373",
journal = "European food research and technology",
issn = "1438-2377",
publisher = "Springer Berlin",
number = "2",

}

RIS (suitable for import to EndNote) - Download

TY - JOUR

T1 - Strontium and oxygen isotope fingerprinting of green coffee beans and its potential to proof authenticity of coffee

AU - Rodrigues, Carla

AU - Maguas, Cristina

AU - Prohaska, Thomas

PY - 2011/2

Y1 - 2011/2

KW - Coffee authenticity

KW - Geographical origin

KW - Isotopes analysis

KW - ICP-MS

KW - IRMS

U2 - 10.1007/s00217-010-1362-z

DO - 10.1007/s00217-010-1362-z

M3 - Article

VL - 232

SP - 361

EP - 373

JO - European food research and technology

JF - European food research and technology

SN - 1438-2377

IS - 2

ER -