Spent coffee grounds: A potential commercial source of phytosterols

  1. Nzekoue, F.K.
  2. Khamitova, G.
  3. Angeloni, S.
  4. Sempere, A.N.
  5. Tao, J.
  6. Maggi, F.
  7. Xiao, J.
  8. Sagratini, G.
  9. Vittori, S.
  10. Caprioli, G.
Revista:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Any de publicació: 2020

Volum: 325

Tipus: Article

DOI: 10.1016/J.FOODCHEM.2020.126836 GOOGLE SCHOLAR
Font de les dades: Scopus