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Using underutilized residues of coffee to obtain valuable dietary and antioxidant bioactive compounds
Authors:Jéfyne Campos Carréra  Ray Rodrigues de Souza  Ana Claudia Gama Batista  Gabriela Aguiar Campolina  Francides Gomes da Silva Júnior  Manuel Losada Gavilanes  Rubens José Guimarães  Maria das Graças Cardoso  Fábio Akira Mori
Affiliation:1. Department of Biology, Federal University of Lavras, Lavras, Brazil;2. Division of Tropical Ecosystem Functioning, Center of Nuclear Energy in Agriculture, Luiz de Queiroz College of Agriculture—University of São Paulo, Piracicaba, Brazil;3. Department of Chemistry, Federal University of Lavras, Lavras, Brazil;4. Department of Forest Sciences, Luiz de Queiroz College of Agriculture—University of São Paulo, Piracicaba, Brazil;5. Department of Agriculture, Federal University of Lavras, Lavras, Brazil;6. Department of Forest Sciences, Federal University of Lavras, Lavras, Brazil
Abstract:
Keywords:chlorogenic acid  caffeine  resveratrol  coffee stem
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