Characterisation of cellulose from coffee silverskin
Author:
Affiliation:
1. Food Hydrocolloids Research Centre, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2016.1253097
Reference37 articles.
1. Correlation Between the Stability of Chlorogenic Acids, Antioxidant Activity and Acrylamide Content in Coffee Beans Roasted in Different Conditions
2. Recovery of Phenolic Antioxidants and Functional Compounds from Coffee Industry By-Products
3. Chemical, Functional, and Structural Properties of Spent Coffee Grounds and Coffee Silverskin
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