Differentiating the geographical origin of Ethiopian coffee using XRF- and ICP-based multi-element and stable isotope profiling

Mohammed Worku; Hari Ram Upadhayay; Kris Latruwe; Alex Taylor; William Blake; Frank Vanhaecke; Luc Duchateau; Pascal Boeckx

doi:10.1016/j.foodchem.2019.03.135

Differentiating the geographical origin of Ethiopian coffee using XRF- and ICP-based multi-element and stable isotope profiling

Mohammed Worku^*, Hari Ram Upadhayay, Kris Latruwe, Alex Taylor, William Blake, Frank Vanhaecke, Luc Duchateau, Pascal Boeckx

^*Corresponding author for this work

School of Geography, Earth and Environmental Sciences

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

Original language	English
Pages (from-to)	295-307
Number of pages	0
Journal	Food Chemistry
Volume	290
Issue number	0
DOIs	https://doi.org/10.1016/j.foodchem.2019.03.135
Publication status	Published - Aug 2019

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10.1016/j.foodchem.2019.03.135

Cite this

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title = "Differentiating the geographical origin of Ethiopian coffee using XRF- and ICP-based multi-element and stable isotope profiling",

author = "Mohammed Worku and Upadhayay, \{Hari Ram\} and Kris Latruwe and Alex Taylor and William Blake and Frank Vanhaecke and Luc Duchateau and Pascal Boeckx",

year = "2019",

month = aug,

doi = "10.1016/j.foodchem.2019.03.135",

language = "English",

volume = "290",

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journal = "Food Chemistry",

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AU - Worku, Mohammed

AU - Upadhayay, Hari Ram

AU - Latruwe, Kris

AU - Taylor, Alex

AU - Blake, William

AU - Vanhaecke, Frank

AU - Duchateau, Luc

AU - Boeckx, Pascal

PY - 2019/8

Y1 - 2019/8

U2 - 10.1016/j.foodchem.2019.03.135

DO - 10.1016/j.foodchem.2019.03.135

M3 - Article

SN - 0308-8146

VL - 290

SP - 295

EP - 307

JO - Food Chemistry

JF - Food Chemistry

IS - 0

ER -