Espresso coffee residues: a valuable source of unextracted compounds
Espresso spent coffee grounds were chemically characterized to predict their potential, as a source of bioactive compounds, by comparison with the ones from the soluble coffee industry. Sampling included a total of 50 samples from 14 trademarks, collected in several coffee shops and prepared with di...
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| Other Authors: | , , , , , , |
| Format: | article |
| Language: | eng |
| Published: |
2014
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| Subjects: | |
| Online Access: | http://hdl.handle.net/10198/10488 |
| Country: | Portugal |
| Oai: | oai:bibliotecadigital.ipb.pt:10198/10488 |