Stabilization of Anthocyanins from Coffee (Coffea arabica L.) Husks and In Vivo Evaluation of Their Antioxidant Activity
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DOI: 10.3390/molecules28031353
Abstract: Coffee (Coffea arabica L.) is one of the most popular and widely consumed products throughout the world, mainly due to its taste, aroma, caffeine content, and natural antioxidants. Among those antioxidants, anthocyanins are one of… read more here.
Keywords: coffee; stabilization anthocyanins; coffea arabica; antioxidant ... See more keywords