Fermentation of spent coffee grounds by Bacillus clausii induces release of potentially bioactive peptides
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Title
Fermentation of spent coffee grounds by Bacillus clausii induces release of potentially bioactive peptides
Authors
Keywords
Spent coffee grounds, B. clausii, Bioactive peptides, Biological activity, Fermentation
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 138, Issue -, Pages 110685
Publisher
Elsevier BV
Online
2020-12-03
DOI
10.1016/j.lwt.2020.110685
References
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