Obtaining Bioactive Compounds from the Coffee Husk (Coffea arabica L.) Using Different Extraction Methods

Coffee husks (Coffea arabica L.) are characterized by exhibiting secondary metabolites such as phenolic compounds, which can be used as raw material for obtaining bioactive compounds of interest in food. The objective of this study is to evaluate different methods for obtaining the raw material and...

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Detalles Bibliográficos
Autores principales: Silva, Mariana de Oliveira, Honfoga, John Nonvignon Bossis, de Medeiros, Lorena Lucena, Madruga, Marta Suely, Bezerra, Taliana Kênia Alencar
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7795416/
https://www.ncbi.nlm.nih.gov/pubmed/33374108
http://dx.doi.org/10.3390/molecules26010046

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7795416/
https://www.ncbi.nlm.nih.gov/pubmed/33374108
http://dx.doi.org/10.3390/molecules26010046

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