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Coffee Silverskin as a Functional Ingredient in Vegan Biscu..:
Carolina Cantele
;
Martina Tedesco
;
Daniela Ghirardello
..
https://www.mdpi.com/2304-8158/11/5/717. , 2022
Link:
https://doi.org/10.3390/foods11050717
RT Journal T1
Coffee Silverskin as a Functional Ingredient in Vegan Biscuits: Physicochemical and Sensory Properties and In Vitro Bioaccessibility of Bioactive Compounds
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:1eeb27c0f88643c3ae8e906bb9b3432e&Exemplar=1&LAN=DE A1 Carolina Cantele A1 Martina Tedesco A1 Daniela Ghirardello A1 Giuseppe Zeppa A1 Marta Bertolino PB MDPI AG YR 2022 K1 coffee silverskin K1 decaffeination K1 by-products K1 polyphenols K1 in vitro digestion K1 bioaccessibility K1 Chemical technology K1 TP1-1185 JF https://www.mdpi.com/2304-8158/11/5/717 LK http://dx.doi.org/https://doi.org/10.3390/foods11050717 DO https://doi.org/10.3390/foods11050717 SF ELIB - SuUB Bremen
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