Open AccessThe use of coffee (Coffea arabica L.) pulp in the preparation of a beverage with antioxidant properties
Author(s) -
Adriana ContrerasOliva,
Diana P. Uscanga-Sosa,
Óscar González-Ríos,
Victorino Morales-Ramos
Publication year - 2022
Publication title -
international food research journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.303
H-Index - 50
ISSN - 2231-7546
DOI - 10.47836/ifrj.29.2.06
Subject(s) - trolox , pulp (tooth) , aroma , food science , flavour , sweetness , chemistry , coffea , coffea arabica , antioxidant , antioxidant capacity , mathematics , berry , flavor , horticulture , organic chemistry , biology , medicine , pathology