Almeida, Flávia Souza; Dias, Fernanda Furlan Gonçalves 
; Ford, Matthew William; Bogusz Junior, Stanislau ; Sato, Ana Carla Kawazoe; Bell, Juliana Maria Leite Nobrega de Moura
Source: Current Research in Food Science. Unidade: IQSC
Subjects: LIPASE, ANTIOXIDANTES, CAFÉ
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ALMEIDA, Flávia Souza et al. Exploring the nutritional and biological properties of green coffee extracts: A comparative study of aqueous and enzymatic extraction processes. Current Research in Food Science, v. 9, p. 100890, 2024Tradução . . Disponível em: https://doi.org/10.1016/j.crfs.2024.100890. Acesso em: 08 out. 2025.APA
Almeida, F. S., Dias, F. F. G., Ford, M. W., Bogusz Junior, S., Sato, A. C. K., & Bell, J. M. L. N. de M. (2024). Exploring the nutritional and biological properties of green coffee extracts: A comparative study of aqueous and enzymatic extraction processes. Current Research in Food Science, 9, 100890. doi:10.1016/j.crfs.2024.100890NLM
Almeida FS, Dias FFG, Ford MW, Bogusz Junior S, Sato ACK, Bell JMLN de M. Exploring the nutritional and biological properties of green coffee extracts: A comparative study of aqueous and enzymatic extraction processes [Internet]. Current Research in Food Science. 2024 ;9 100890.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.crfs.2024.100890Vancouver
Almeida FS, Dias FFG, Ford MW, Bogusz Junior S, Sato ACK, Bell JMLN de M. Exploring the nutritional and biological properties of green coffee extracts: A comparative study of aqueous and enzymatic extraction processes [Internet]. Current Research in Food Science. 2024 ;9 100890.[citado 2025 out. 08 ] Available from: https://doi.org/10.1016/j.crfs.2024.100890
