Enhanced antioxidant capacity and yield of release of chlorogenic acids and derivates by solid-state fermentation of spent coffee ground under controlled conditions of aeration and moisturizing
Alejandra Arancibia‐Díaz, Carolina Astudillo‐Castro, Claudia Altamirano, Mauricio Vergara‐Castro, Carmen Soto‐Maldonado, Andrés Córdova, Paloma Fuentes, María Elvira Zúñiga‐Hansen, Javier A. Bravo
Topics & Concepts
Solid-state fermentationAntioxidant capacityChemistryYield (engineering)Food scienceFermentationChlorogenic acidAerationAntioxidantCoffee groundsBiochemistryOrganic chemistryMaterials scienceMetallurgyCoffee research and impactsFood Chemistry and Fat AnalysisTea Polyphenols and Effects