Enhancement of antioxidant properties from green coffee as promising ingredient for food and cosmetic industries (2018)
- Authors:
- USP affiliated authors: SILVA, SILVIO SILVERIO DA - EEL ; FONSECA, MARIA JOSE VIEIRA - FCFRP
- Unidades: EEL; FCFRP
- DOI: 10.1016/j.bcab.2018.07.011
- Subjects: CAFÉ; ANTIOXIDANTES; FERMENTAÇÃO; ASPERGILLUS; COMPOSTOS FENÓLICOS
- Keywords: Coffea arabica L.; Solid state fermentation; Aspergillus oryzae; Phenolics; Chlorogenic acid; Caffeic acid
- Agências de fomento:
- Language: Inglês
- Imprenta:
- Source:
- Título: Biocatalysis and Agricultural Biotechnology
- ISSN: 1878-8181
- Volume/Número/Paginação/Ano: v. 16, p. 43-48, 2018
- Este periódico é de acesso aberto
- Este artigo NÃO é de acesso aberto
-
ABNT
PALMIERI, Miguel Gontijo Siqueira et al. Enhancement of antioxidant properties from green coffee as promising ingredient for food and cosmetic industries. Biocatalysis and Agricultural Biotechnology, v. 16, p. 43-48, 2018Tradução . . Disponível em: https://doi.org/10.1016/j.bcab.2018.07.011. Acesso em: 03 mar. 2026. -
APA
Palmieri, M. G. S., Cruz, L. T., Bertges, F. S., Húngaro, H. M., Batista, L. R., Silva, S. S. da, et al. (2018). Enhancement of antioxidant properties from green coffee as promising ingredient for food and cosmetic industries. Biocatalysis and Agricultural Biotechnology, 16, 43-48. doi:10.1016/j.bcab.2018.07.011 -
NLM
Palmieri MGS, Cruz LT, Bertges FS, Húngaro HM, Batista LR, Silva SS da, Fonseca MJV, Rodarte MP, Vilela FMP, Amaral M da PH do. Enhancement of antioxidant properties from green coffee as promising ingredient for food and cosmetic industries [Internet]. Biocatalysis and Agricultural Biotechnology. 2018 ; 16 43-48.[citado 2026 mar. 03 ] Available from: https://doi.org/10.1016/j.bcab.2018.07.011 -
Vancouver
Palmieri MGS, Cruz LT, Bertges FS, Húngaro HM, Batista LR, Silva SS da, Fonseca MJV, Rodarte MP, Vilela FMP, Amaral M da PH do. Enhancement of antioxidant properties from green coffee as promising ingredient for food and cosmetic industries [Internet]. Biocatalysis and Agricultural Biotechnology. 2018 ; 16 43-48.[citado 2026 mar. 03 ] Available from: https://doi.org/10.1016/j.bcab.2018.07.011 - Repeated-batch fermentation of sugarcane bagasse hemicellulosic hydrolysate to ethanol using two xylose-fermenting yeasts
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Informações sobre o DOI: 10.1016/j.bcab.2018.07.011 (Fonte: oaDOI API)
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