A statistical approach to study the valorization process of spent coffee ground
Author:
Funder
CONACYT
Publisher
Springer Science and Business Media LLC
Subject
Renewable Energy, Sustainability and the Environment
Link
https://link.springer.com/content/pdf/10.1007/s13399-020-00854-3.pdf
Reference65 articles.
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2. Kondamudi N, Mohapatra SK, Misra M (2008) Spent coffee grounds as a versatile source of green energy. J Agric Food Chem 56:11757–11760. https://doi.org/10.1021/jf802487s
3. Ramalakshmi K, Rao LJM, Takano-Ishikawa Y, Goto M (2009) Bioactivities of low-grade green coffee and spent coffee in different in vitro model systems. Food Chem 115:79–85. https://doi.org/10.1016/j.foodchem.2008.11.063
4. Cervera-Mata A, Navarro-Alarcón M, Delgado G, Pastoriza S, Montilla-Gómez J, Llopis J, Sánchez-González C, Rufián-Henares JÁ (2019) Spent coffee grounds improve the nutritional value in elements of lettuce (Lactuca sativa L.) and are an ecological alternative to inorganic fertilizers. Food Chem 282:1–8. https://doi.org/10.1016/j.foodchem.2018.12.101
5. San Martin D, Orive M, Iñarra B, García A, Goiri I, Atxaerandio R, Urkiza J, Zufía J (2020) Spent coffee ground as second-generation feedstuff for dairy cattle. Biomass Convers Biorefinery https://doi.org/10.1007/s13399-020-00610-7
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