The Antioxidant and Safety Properties of Spent Coffee Ground Extracts Impacted by the Combined Hot Pressurized Liquid Extraction–Resin Purification Process-Reference-Cited by-同舟云学术

The Antioxidant and Safety Properties of Spent Coffee Ground Extracts Impacted by the Combined Hot Pressurized Liquid Extraction–Resin Purification Process

Published:2017-12-22 Issue:1 Volume:23 Page:21
ISSN:1420-3049
Container-title:Molecules
language:en
Short-container-title:Molecules

Author:

Mariotti-Celis María,Martínez-Cifuentes Maximiliano,Huamán-Castilla Nils,Vargas-González Mario,Pedreschi Franco,Pérez-Correa José

Funder

Fondo Nacional de Desarrollo Científico y Tecnológico

Publisher

MDPI AG

Subject

Chemistry (miscellaneous),Analytical Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Molecular Medicine,Drug Discovery,Pharmaceutical Science

Link

http://www.mdpi.com/1420-3049/23/1/21/pdf

Reference47 articles.

1. Estimated Dietary Polyphenol Intake and Major Food and Beverage Sources among Elderly Japanese

2. Extraction of antioxidant phenolic compounds from spent coffee grounds

3. Valorization of spent coffee grounds – A new approach

4. Enhanced extraction of phenolic compounds from coffee industry’s residues through solid state fermentation by Penicillium purpurogenum

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