Identification of H2O2 as a major antimicrobial component in coffee

Category

Published in:

Food & Function : linking the chemistry and physics of food with health and nutrition
Vol. 2, H. 5 (2011), p. 265

Volume:

2

No.:

5

Date Issued:

2011

DOI:

10.1039/C0FO00180E

Language:

English

Type of Resource:

Text

Institution:

Max Rubner-Institut, Department of Microbiology and Biotechnology

Physical Location:

Bibliothek/MRIKU