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Fermentation of coffee pulp using indigenous lactic acid bacteria with simultaneous aeration to produce cascara with a high antioxidant activity
Coffee pulp which is a by-product of coffee production contains considerable amounts of phenolic compounds that can be valorised to produce cascara as an antioxidant beverage. The fermentation and drying conditions of the coffee pulp have a great influence on the bioactive compounds in the cascara....
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7387815/ https://www.ncbi.nlm.nih.gov/pubmed/32743093 http://dx.doi.org/10.1016/j.heliyon.2020.e04462 |