Effect of Solvent Fractionation and Lactic Acid Fermentation on Coffee Cherry Pulp Phenolic Compounds
Author:
Affiliation:
1. Department of Food Science and Technology, Jeonbuk National University
2. Microbial Institute for Fermentation Industry (MIFI)
Funder
Ministry of Agriculture, Food and Rural Affairs
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://pdf.medrang.co.kr/JKFN/2023/052/JKFN052-03-291.pdf
Reference33 articles.
1. Antioxidant and Anti-Inflammatory Profiles of Spent Coffee Ground Extracts for the Treatment of Neurodegeneration
2. Extraction and formulation of bioactive compounds
3. Review: Utilization of Waste From Coffee Production
4. Coffee Pulp: An Industrial By-product with Uses in Agriculture, Nutrition and Biotechnology
5. Antioxidant Activities of Caffeic Acid and Its Related Hydroxycinnamic Acid Compounds
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