In vitro bioaccessibility and antioxidant activity of polyphenolic compounds from spent coffee grounds-enriched cookies

1. Castaldo, L.
2. Lombardi, S.
3. Gaspari, A.
4. Rubino, M.
5. Izzo, L.
6. Narváez, A.
7. Ritieni, A.
8. Grosso, M.

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DOI: 10.3390/FOODS10081837 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus