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

Carla Rodrigues; Cristina Maguas; Thomas Prohaska

doi:10.1007/s00217-010-1362-z

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

Carla Rodrigues, Cristina Maguas, Thomas Prohaska

Chair of General and Analytical Chemistry (120)

Research output: Contribution to journal › Article › Research › peer-review

28 Citations (Scopus)

Original language	English
Pages (from-to)	361-373
Journal	European food research and technology
Volume	232
Issue number	2
DOIs	https://doi.org/10.1007/s00217-010-1362-z
Publication status	Published - Feb 2011

Keywords

Coffee authenticity
Geographical origin
Isotopes analysis
ICP-MS
IRMS

Access to Document

10.1007/s00217-010-1362-z

Cite this

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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",

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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

SN - 1438-2377

VL - 232

SP - 361

EP - 373

JO - European food research and technology

JF - European food research and technology

IS - 2

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