Comparative Investigation on Coffee Cascara from Dry and Wet Methods: Chemical and Functional Properties
Coffee processing involves the separation of its different structures that are considered by-products. There is a current interest in adding new value to coffee by-products through their conversion into food ingredients. Following a biorefinery approach, coffee by-products can produce phenolic and c...
| Հիմնական հեղինակներ: | , , , , , , , |
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| Ձևաչափ: | Հոդված |
| Լեզու: | English |
| Հրապարակվել է: |
MDPI AG
2021-10-01
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| Շարք: | Biology and Life Sciences Forum |
| Խորագրեր: | |
| Առցանց հասանելիություն: | https://www.mdpi.com/2673-9976/6/1/67 |