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Using underutilized residues of coffee to obtain valuable dietary and antioxidant bioactive compounds.

Autor: Carréra JC; Department of Biology, Federal University of Lavras, Lavras, Brazil., de Souza RR; Department of Biology, Federal University of Lavras, Lavras, Brazil., Batista ACG; Division of Tropical Ecosystem Functioning, Center of Nuclear Energy in Agriculture, Luiz de Queiroz College of Agriculture-University of São Paulo, Piracicaba, Brazil., Campolina GA; Department of Chemistry, Federal University of Lavras, Lavras, Brazil., da Silva Júnior FG; Department of Forest Sciences, Luiz de Queiroz College of Agriculture-University of São Paulo, Piracicaba, Brazil., Gavilanes ML; Department of Agriculture, Federal University of Lavras, Lavras, Brazil., Guimarães RJ; Department of Agriculture, Federal University of Lavras, Lavras, Brazil., das Graças Cardoso M; Department of Chemistry, Federal University of Lavras, Lavras, Brazil., Mori FA; Department of Forest Sciences, Federal University of Lavras, Lavras, Brazil.

Publikováno v: Journal of the science of food and agriculture [J Sci Food Agric] 2024 Mar 30; Vol. 104 (5), pp. 2660-2668. Date of Electronic Publication: 2023 Dec 07.