Coffee Cascara as a Source of Natural Antimicrobials: Chemical Characterization and Activity Against ESKAPE Pathogens
Coffee cascara is a byproduct of coffee production traditionally used for infusions and animal feed. In this study, aqueous extracts of cascara from three different sources (Cas1–Cas3) were analyzed for their polyphenol and flavonoid content, as well as the concentrations of key individual bioactive...
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| Hauptverfasser: | , |
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| Format: | Artigo |
| Sprache: | Inglês |
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MDPI AG
2026-01-01
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| Schriftenreihe: | Molecules |
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| Online-Zugang: | https://www.mdpi.com/1420-3049/31/3/403 |
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