Inhibition of α-glucosidase activity by potential peptides derived from fermented spent coffee grounds
Jesús J. Rochín-Medina, Estephany Siomara Ramírez-Serrano, Karina Ramírez
Topics & Concepts
FermentationFood scienceChemistryProtein Hydrolysis and Bioactive PeptidesCoffee research and impactsFood Chemistry and Fat Analysis