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Fermentation Improves the Antioxidant Activity, Flavor Components and Metabolic Characteristics of Coffee Pulp

Runhua Gong1, Weixin Sun2, Tao Pan2

  • 1College of Economics and Management, Pu'er University, Pu'er 665000, China.

Microorganisms
|August 27, 2026
PubMed

Keywords:
antioxidant activitycoffee pulp beveragefermentationmetabolitesvolatile compounds

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