Effects of processing method and age of leaves on phytochemical profiles and bioactivity of coffee leaves

Author:

Chen Xiu-MinORCID,Ma Zhili,Kitts David D.

Funder

NSERC

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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3. Beneficial compounds from coffee leaves;Campa,2017

4. Juvenile coffee leaves acclimated to low light are unable to cope with a moderate light increase;Campa;Frontiers in Plant Science,2017

5. Antioxidant activity of white, green and black tea obtained from the same tea cultivar;Carloni;Food Research International,2013

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