Investigation of the antioxidant properties of extracts of spent coffee grounds
Coffee is one of the most consumed beverages worldwide. During coffee processing, a significant amount of by-products is generated, with coffee grounds being the primary byproduct resulting from both beverage preparation and instant coffee production. The yield of bioactive compounds extracted from...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institute for Food Technology, Novi Sad
2024-01-01
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| Series: | Food and Feed Research |
| Subjects: | |
| Online Access: | https://scindeks-clanci.ceon.rs/data/pdf/2217-5369/2024/2217-53692402253M.pdf |
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