Development of solid-state fermentation process of spent coffee grounds for the differentiated obtaining of chlorogenic,quinic, and caffeic acids期刊界 All Journals 搜尽天下杂志传播学术成果专业期刊搜索期刊信息化学术搜索

Development of solid-state fermentation process of spent coffee grounds for the differentiated obtaining of chlorogenic,quinic, and caffeic acids

Authors:	Alejandra Arancibia-Díaz Carolina Astudillo-Castro Claudia Altamirano Carmen Soto-Maldonado Mauricio Vergara-Castro Andrés Córdova María Elvira Zúñiga-Hansen

Affiliation:	1. School of Biochemical Engineering, Faculty of Engineering, Pontificia Universidad Católica de Valparaíso, Valparaíso, Chile;2. School of Food Engineering, Faculty of Agricultural and Food Sciences, Pontificia Universidad Católica de Valparaíso (PUCV), Valparaíso, Chile;3. School of Biochemical Engineering, Faculty of Engineering, Pontificia Universidad Católica de Valparaíso, Valparaíso, Chile Centro Regional de Estudios en Alimentos Saludables, Valparaíso, Chile;4. Centro Regional de Estudios en Alimentos Saludables, Valparaíso, Chile

Abstract:

Keywords:	chlorogenic acid quinic acid caffeic acid solid-state fermentation total phenolic compounds spent coffee grounds