Valorization of coffee silver skin as a functional ingredient in muffins: In vitro bioaccessibility of bioactive compounds
This study aimed to investigate the effects of coffee by-product silver skin (SS) addition as a flour substitute in muffins on the content and bioaccessibility of phenolic compounds. The total phenolic content (TPC), total antioxidant capacity (TAC), and individual phenolic contents in SS-enriched m...
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| Hlavní autoři: | , , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Elsevier
2025-09-01
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| Edice: | Food Chemistry Advances |
| Témata: | |
| On-line přístup: | http://www.sciencedirect.com/science/article/pii/S2772753X25001972 |
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