Optimization of 5-CQA Extraction Conditions from Green Coffee By-Product (Coffea arabica) Using a Response-Surface Design and the Study of Its Extraction Kinetics

To take advantage of the residues generated in the production of products from green coffee and due to the special interest in the compounds contained in the bean, a by-product obtained after the extraction of the oil was studied. The physical characterization of the green-coffee-bean by-product was...

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Detalles Bibliográficos
Autores principales: Granados-Vallejo, Miriam, Arriola-Guevara, Enrique, Corona-González, Rosa Isela, Flores-Méndez, David Antonio, Padilla-de la Rosa, José Daniel, Esquivel-Solis, Hugo, Pelayo-Ortiz, Carlos, Guatemala-Morales, Guadalupe María
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9457640/
https://www.ncbi.nlm.nih.gov/pubmed/36080471
http://dx.doi.org/10.3390/molecules27175704

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9457640/
https://www.ncbi.nlm.nih.gov/pubmed/36080471
http://dx.doi.org/10.3390/molecules27175704

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