Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materials

Title
Encapsulation of antioxidant phenolic compounds extracted from spent coffee grounds by freeze-drying and spray-drying using different coating materials
Authors
Keywords
Spent coffee grounds, Encapsulation, Freeze-drying, Spray-drying, Phenolic compounds, Antioxidant activity
Journal
FOOD CHEMISTRY
Volume 237, Issue -, Pages 623-631
Publisher
Elsevier BV
Online
2017-06-01
DOI
10.1016/j.foodchem.2017.05.142

Ask authors/readers for more resources

Reprint

Contact the author

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now