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...
| Những tác giả chính: | , , , , , , , |
|---|---|
| Định dạng: | Bài viết |
| Ngôn ngữ: | English |
| Được phát hành: |
MDPI AG
2021-10-01
|
| Loạt: | Biology and Life Sciences Forum |
| Những chủ đề: | |
| Truy cập trực tuyến: | https://www.mdpi.com/2673-9976/6/1/67 |