Characterization of acyl-quinic acids and antioxidant capacity in defective green coffee beans using LC-HRMS
ABSTRACT: A significant proportion of defective green coffee beans (GCBs) are produced during the pre- and post-harvesting processes, reducing overall bean quality. Although GCBs can be used as a source of bioactive compounds, few relevant analyses of such uses have been reported. This study focuses...
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| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-05-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157525003530 |
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