Hydrodistillation fractions of coffee (green and roasted) and coffee by-product (silver skin and spent grounds) as a source of bioactive compounds
Antonela Ninčević Grassino, Igor Jerković, Sandra Pedišić, Maja Dent
Topics & Concepts
Food scienceRoastingChemistryGreen coffeeCoffee groundsPhysical chemistryCoffee research and impacts