A systematic study of key odourants, non-volatile compounds, and antioxidant capacity of cascara (dried Coffea arabica pulp)
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DOI: 10.1016/j.lwt.2020.110630
Abstract: Abstract Derived from the residues of coffee processing (pulp), cascara has been consumed traditionally as a tea-like infusion, in part due to its pleasant flavour and nutritional properties. In this study, the volatile and non-volatile… read more here.
Keywords: key odourants; cascara; non volatile; coffea arabica ... See more keywords