Antioxidant Effect of Extracts from the Coffee Residue in Raw and Cooked Meat

The residue of ground coffee obtained after the brewing process (spent coffee) still contains various functional components with high antioxidant capacity and health benefits, but no attempts have been made to use it as a resource to produce value-added food ingredients. This study evaluates the ant...

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Detalles Bibliográficos
Autores principales: Kim, Ji-Hee, Ahn, Dong Uk, Eun, Jong Bang, Moon, Sun Hee
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5039570/
https://www.ncbi.nlm.nih.gov/pubmed/27384587
http://dx.doi.org/10.3390/antiox5030021

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5039570/
https://www.ncbi.nlm.nih.gov/pubmed/27384587
http://dx.doi.org/10.3390/antiox5030021

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