咖啡渣(Coffea Arabica L)的理化性质及其抗氧化评价

{"title":"咖啡渣(Coffea Arabica L)的理化性质及其抗氧化评价","authors":"Jorge Puello Silva, Glicerio León Méndez, Judith Lombana, Diana Gómez Marrugo, R. Correa-Turizo","doi":"10.19026/AJFST.16.5958","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":7316,"journal":{"name":"Advance Journal of Food Science and Technology","volume":"84 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2018-11-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"9","resultStr":"{\"title\":\"Physicochemical Characterization of Spent Coffee Ground (Coffea Arabica L) and its Antioxidant Evaluation\",\"authors\":\"Jorge Puello Silva, Glicerio León Méndez, Judith Lombana, Diana Gómez Marrugo, R. Correa-Turizo\",\"doi\":\"10.19026/AJFST.16.5958\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":7316,\"journal\":{\"name\":\"Advance Journal of Food Science and Technology\",\"volume\":\"84 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2018-11-10\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"9\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Advance Journal of Food Science and Technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.19026/AJFST.16.5958\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Advance Journal of Food Science and Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.19026/AJFST.16.5958","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}