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Valorization of Coffee Cherry By-Products Through Fermentation by Human Intestinal Lactobacilli in Functional

Antonia Picon1, Yolanda Campanero1, Carmen Sánchez1

  • 1Departamento de Tecnología de Alimentos, INIA, CSIC, Carretera de La Coruña Km 7, 28040 Madrid, Spain.

Foods (Basel, Switzerland)
|January 11, 2025
PubMed

Keywords:
antimicrobial activityantioxidant capacitycoffee cherry pulpfermented foodsfermented milkfunctional foodslactobacillistarters

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