Extraction and Chemical Characterization of Functional Phenols and Proteins from Coffee (<i>Coffea arabica</i>) By-Products

Not all the coffee produced goes to the roasting stage, because non-compliant green coffee beans are usually discarded by roasters and the silverskin of the coffee is usually removed and discarded. In the present work, non-compliant green coffee beans and coffee silverskins were fully characterized...

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Principais autores:	Barbara Prandi, Maura Ferri, Stefania Monari, Chiara Zurlini, Ilaria Cigognini, Stefanie Verstringe, Dennis Schaller, Martha Walter, Luciano Navarini, Annalisa Tassoni, Stefano Sforza, Tullia Tedeschi
Format:	Artigo
Jezik:	Inglês
Izdano:	MDPI AG 2021-10-01
Serija:	Biomolecules
Teme:	coffee agri-food by-products proteins polyphenols enzymes
Online dostop:	https://www.mdpi.com/2218-273X/11/11/1571
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