How do coffee substitutes compare to coffee? A comprehensive review of its quality characteristics, sensory characters, phytochemicals, health benefits and safety

Author:

Mostafa Mayy M.,Ali Enas,Gamal Marie,Farag Mohamed A.

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference96 articles.

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3. Functional and therapeutic potential of inulin: A comprehensive review;Ahmed;Critical Reviews in Food Science and Nutrition,2019

4. Acorn (Quercus spp.) as a novel source of oleic acid and tocopherols for livestock and humans: Discrimination of selected species from mediterranean forest;Akcan;Journal of Food Science and Technology,2017

5. Nutritional and functional properties of dates: A review;Al-Farsi;Critical Reviews in Food Science and Nutrition,2008

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