Total phenolic content and primary antioxidant capacity of aqueous extracts of coffee husk: chemical evaluation and beverage development

Title
Total phenolic content and primary antioxidant capacity of aqueous extracts of coffee husk: chemical evaluation and beverage development
Authors
Keywords
-
Journal
Food Science and Technology
Volume 39, Issue suppl 1, Pages 348-353
Publisher
FapUNIFESP (SciELO)
Online
2019-06-27
DOI
10.1590/fst.36018

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