Influence of green extraction techniques on green coffee: Nutraceutical compositions, antioxidant potential and in vitro bio-accessibility of phenolics
Vaibhavi A. Pimpley, Pushpa S. Murthy
Topics & Concepts
NutraceuticalChemistryChlorogenic acidABTSAntioxidantFood scienceExtraction (chemistry)PolyphenolGallic acidQuercetinCinnamic acidBioavailabilityBiochemistryChromatographyDPPHBiologyPharmacologyCoffee research and impactsPhytochemicals and Antioxidant ActivitiesBiochemical Analysis and Sensing Techniques