Physicochemical, functional properties and antioxidant activity of protein extract from spent coffee grounds using ultrasonic-assisted extraction
Spent coffee grounds, the residue from coffee brewing, are still underutilized even though they contain several useful organic compounds including proteins. To valorize the spent coffee grounds, the spent coffee ground protein was investigated using ultrasonic-assisted extraction as a pretreatment t...
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| Autores principales: | , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
AIMS Press
2021
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/b20cf4f0e0e242808e2977b5e4402310 |
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