Antioxidant Effect of Extracts from the Coffee Residue in Raw and Cooked Meat
The residue of ground coffee obtained after the brewing process (spent coffee) still contains various functional components with high antioxidant capacity and health benefits, but no attempts have been made to use it as a resource to produce value-added food ingredients. This study evaluates the ant...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2016-07-01
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| Series: | Antioxidants |
| Subjects: | |
| Online Access: | http://www.mdpi.com/2076-3921/5/3/21 |