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Enzymatic mitigation of 5-O-chlorogenic acid for an improved digestibility of coffee

Mareike Siebert1, Ralf G Berger1, Annabel Nieter1

  • 1Institut für Lebensmittelchemie, Leibniz Universität Hannover, Callinstraße 5, 30167 Hannover, Germany.

Food Chemistry
|April 16, 2018
PubMed

Keywords:
Chlorogenic acidCoffeeDigestibilityEsteraseFlavour

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