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Zengin G, Sinan KI, Mahomoodally MF, et al. Chemical Composition, Antioxidant and Enzyme Inhibitory Properties of Different Extracts Obtained from Spent Coffee Ground and Coffee Silverskin. Foods. 2020;9(6)doi: 10.3390/foods9060713.
Zengin, G., Sinan, K. I., Mahomoodally, M. F., Angeloni, S., Mustafa, A. M., Vittori, S., Maggi, F., & Caprioli, G. (2020). Chemical Composition, Antioxidant and Enzyme Inhibitory Properties of Different Extracts Obtained from Spent Coffee Ground and Coffee Silverskin. Foods (Basel, Switzerland), 9(6), . https://doi.org/10.3390/foods9060713
Zengin, Gokhan, et al. "Chemical Composition, Antioxidant and Enzyme Inhibitory Properties of Different Extracts Obtained from Spent Coffee Ground and Coffee Silverskin." Foods (Basel, Switzerland) vol. 9,6 (2020). doi: https://doi.org/10.3390/foods9060713
Zengin G, Sinan KI, Mahomoodally MF, Angeloni S, Mustafa AM, Vittori S, Maggi F, Caprioli G. Chemical Composition, Antioxidant and Enzyme Inhibitory Properties of Different Extracts Obtained from Spent Coffee Ground and Coffee Silverskin. Foods. 2020 Jun 02;9(6). doi: 10.3390/foods9060713. PMID: 32498234; PMCID: PMC7353581.
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