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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2016
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| Materias: | |
| 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 |