Effects of extraction methods and treatments on antioxidant and anti-glycation characteristics of spent coffee ground
碩士 === 國立嘉義大學 === 食品科學系研究所 === 105 === As coffee culture came into recent vogue, the amount of spent coffee ground (SCG), a major byproduct, has also increased dramatically. Therefore, SCG becomes a substantial waste causing environmental impact regardless the possible retention of bioactive compone...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Online Access: | http://ndltd.ncl.edu.tw/handle/uas5cu |