Use of coffee flower as a novel resource for the production of bioactive compounds, melanoidins, and bio-sugars.
Use of coffee flower as a novel resource for the production of bioactive compounds, melanoidins, and bio-sugars.
Nguyen, T.M.T.,Cho, E.J.,Song, Y., Funada, R., Bae, H.Use of coffee flower as a novel resource for the production of bioactive compounds, melanoidins, and bio-sugars. Food Chemistry (Food Chem.) 299 UNSP125120