Open AccessYoung coffee leaves biotransformed by aspergillus oryzae in enriched source of caffeic acid
Author(s) -
Carlos Eduardo Hernandez,
Alejandra Mencía-Guevara,
Katherine Rojas-Rojas
Publication year - 2021
Publication title -
coffee science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.268
H-Index - 15
eISSN - 1984-3909
pISSN - 1809-6875
DOI - 10.25186/cs.v16i.1863
Subject(s) - caffeic acid , chlorogenic acid , food science , chemistry , biotransformation , fermentation , bioconversion , aspergillus oryzae , biochemistry , antioxidant , enzyme