Publication | Open Access
Increase of content and bioactivity of total phenolic compounds from spent coffee grounds through solid state fermentation by Bacillus clausii
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Citations
19
References
2018
Year
Food ChemistryFood FermentationSolid State FermentationTotal Phenolic CompoundsMicrobial EcologyMicrobiologyMedicineSpent Coffee GroundsMicrobiological DegradationHealth Sciences
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