Physicochemical, techno-functional and antioxidant characterization of coffee silverskin
Coffee residues have been considered a valuable source of nutritional and functional components thus are considered a potential ingredient for foods. The aim of this study was to evaluate the physicochemical, techno-functional and antioxidant properties of coffee silverskin flakes and powder. The re...
保存先:
| 主要な著者: | , , , |
|---|---|
| フォーマット: | Online |
| 言語: | eng |
| 出版事項: |
Universidad de Sonora
2022
|
| オンライン･アクセス: | https://biotecnia.unison.mx/index.php/biotecnia/article/view/1755 |
| タグ: |
タグ追加
タグなし, このレコードへの初めてのタグを付けませんか!
|
