Phytochemical profile and antioxidant potential of coffee leaves influenced by green extraction techniques and in vitro bio-accessibility of its functional compounds

被引：0

作者：

Siddhi Patil

Vedashree M

Pushpa S. Murthy

机构：

[1] CSIR-Central Food Technological Research Institute,Department of Spice and Flavour Science

[2] Academy of Scientific and Innovative Research (AcSIR),undefined

来源：

Journal of Food Measurement and Characterization | 2022年 / 16卷

关键词：

Coffee leaves; Green extraction techniques; Phytochemicals; Antioxidant activity; Bio-accessibility; Principal component analysis;

D O I：

暂无

中图分类号：

学科分类号：

摘要：

引用

页码：2335 / 2346

页数：11