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Increase of content and bioactivity of total phenolic compounds from spent coffee grounds through solid state fermentation by Bacillus clausii
Rochín-Medina, Jesús J., Ramírez, Karina, Rangel-Peraza, Jesús G., Bustos-Terrones, Yaneth A.Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-017-2998-5
Date:
February, 2018
File:
PDF, 1.56 MB
english, 2018