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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...

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Detalles Bibliográficos
Autores principales:	Şimşek, Atilla, Çiçek, Burçin, Turan, Emre
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Springer Berlin Heidelberg 2023
Materias:	Original Paper
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

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