Using underutilized residues of coffee to obtain valuable dietary and antioxidant bioactive compounds.
Jéfyne Campos CarréraRay Rodrigues de SouzaAna Claudia Gama BatistaGabriela Aguiar CampolinaFrancides Gomes da Silva JúniorManuel Losada GavilanesRubens José GuimarãesMaria das Graças CardosoFábio Akira MoriPublished in: Journal of the science of food and agriculture (2023)
As shown in the results, the reuse of stem residues as antioxidant material, with the potential to be profitable, and has the added benefit of providing a sustainable destination for material that until now has been underutilized. This article is protected by copyright. All rights reserved.