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The effect of chlorogenic acid from green coffee as a natural antioxidant on the shelf life and composition of hazelnut paste
In this study, the effect of chlorogenic acid obtained as an antioxidant from Green Coffee Extract (GCE) on the shelf life of Hazelnut Paste (HP) was investigated at 4, 25, and 40 °C for 3 months. The analysis of variance showed that the effect of AR (Additive Ratio) × T (Temperature) × t (Storage T...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer Berlin Heidelberg
2023
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10165577/ https://www.ncbi.nlm.nih.gov/pubmed/37362348 http://dx.doi.org/10.1007/s00217-023-04277-y |