The effect of fungal fermentation in phenolics content in robusta coffee husk
Coffee husk is an abundant by-product generated by the coffee industry and it can be used for the production of-value-added phenolic compounds. Currently, this residue has no commercial use due to the presence of anti-nutritional compounds and it is returned to the soil or burned. The aim of this st...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Estadual de Londrina
2015-04-01
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| Series: | Semina: Ciências Agrárias |
| Subjects: | |
| Online Access: | http://www.uel.br/revistas/uel/index.php/semagrarias/editor/submission/17085 |