Improvement of vegetables elemental quality by espresso coffee residues
Author:
Funder
FCT (Fundação para a Ciência e a Tecnologia) and FEDER
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference28 articles.
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4. Carotenoids of lettuce (Lactuca sativa L.) grown on soil enriched with spent coffee grounds;Cruz;Molecules,2012
5. Espresso coffee residues: A valuable source of unextracted compounds;Cruz;Journal of Agricultural and Food Chemistry,2012
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