المؤلفون: Chunyan Zhao, Xiuwei Liu, Hao Tian, Zelin Li

المصدر: Food Chemistry: X, Vol 23, Iss , Pp 101556- (2024)

مصطلحات موضوعية: Coffee husk tea, Volatile compounds, Olfactory characteristics, Antioxidant, Anti-inflammation, Molecular simulation, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157524004449; https://doaj.org/toc/2590-1575

URL الوصول: https://doaj.org/article/4421e707ab47409ba2356f15432a9f07