Valorization of coffee leaves as a potential agri-food resource: bio-active compounds, applications and future prospective
Author:
Funder
Science and Engineering Research Board
Department of Biotechnology , Ministry of Science and Technology
Publisher
Springer Science and Business Media LLC
Subject
Plant Science,Genetics
Link
https://link.springer.com/content/pdf/10.1007/s00425-022-03846-x.pdf
Reference112 articles.
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3. Ashihara H, Crozier A (1999) Biosynthesis and catabolism of caffeine in low-caffeine-containing species of Coffea. J Agric Food Chem 47:3425–3431. https://doi.org/10.1021/jf981209n
4. Ashihara H, Crozier A (2001) Caffeine: a well known but little mentioned compound in plant science. Trends Plant Sci 6:407–413. https://doi.org/10.1016/S1360-1385(01)02055-6
5. Ashihara H, Monteiro AM, Gillies FM, Crozier A (1996) Biosynthesis of caffeine in leaves of coffee. Plant Physiol 111:747–753. https://doi.org/10.1104/pp.111.3.747
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