Volatile, Microbial, and Sensory Profiles and Consumer Acceptance of Coffee Cascara Kombuchas

Given the substantial world coffee production, tons of coffee fruit cascara rich in bioactive compounds are discarded annually. Using this by-product to produce potentially healthy and acceptable foods is a sustainable practice that aggregates value to coffee production and may help improve people’s...

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Detalles Bibliográficos
Autores principales: Sales, Amanda Luísa, Cunha, Sara C., Morgado, Jéssika, Cruz, Adriano, Santos, Thiago F., Ferreira, Isabel M.P.L.V.O., Fernandes, José O., Miguel, Marco Antonio L., Farah, Adriana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379779/
https://www.ncbi.nlm.nih.gov/pubmed/37509803
http://dx.doi.org/10.3390/foods12142710

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10379779/
https://www.ncbi.nlm.nih.gov/pubmed/37509803
http://dx.doi.org/10.3390/foods12142710

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