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Ground green coffee beans as a functional food supplement - Preliminary study

LWT- Food science and technology, v.63 no.1, 2015년, pp.691 - 699  

Dziki, D. ,  Gawlik-Dziki, U. ,  Pecio, L. ,  Rozylo, R. ,  Swieca, M. ,  Krzykowski, A. ,  Rudy, S.

Abstract AI-Helper 아이콘AI-Helper

The paper presents the study on possibilities of using green coffee beans (GCB) from Ethiopia, Kenya, Brazil and Colombia as a functional additive. The dominant compound identified was 5-caffeoylquinic acid. Caffeine content was comparable in all samples and averaged from 4.36 mg/g dw to 4.99 mg/g d...

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참고문헌 (34)

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