| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7599954 | Food Chemistry | 2014 | 7 Pages |
Abstract
Espresso spent coffee grounds are a recognised and valuable source of bioactive compounds, proving herein, for the first time, to potentiate the antioxidant pool and quality of the vegetables produced.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Rebeca Cruz, Teresa Gomes, Anabela Ferreira, Eulália Mendes, Paula Baptista, Sara Cunha, José Alberto Pereira, Elsa Ramalhosa, Susana Casal,