Spent coffee (Coffea arabica L.) grounds positively modulate indicators of colonic microbial activity
Ana Cecilia González de Cosío-Barrón, Angélica Hernández-Arriaga, Rocío Campos-Vega
Topics & Concepts
Food scienceIngredientChemistryFermentationFunctional foodPrebioticNutraceuticalInulinLactobacillus fermentumBiochemistryBiologyBacteriaLactobacillus plantarumLactic acidGeneticsCoffee research and impactsDiet and metabolism studiesGut microbiota and health