Impact of roasting levels and brewing cycles on bioactive compounds in spent coffee grounds.
- DOI
- 10.1016/j.fochx.2026.103661
- Published
- 2026 Feb
- Container
- Food chemistry: X
- Publisher
- Not recorded
- Open access
- yes
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limited evidence Score 45/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.1016/j.fochx.2026.103661,
title = {Impact of roasting levels and brewing cycles on bioactive compounds in spent coffee grounds.},
author = {Maiyah N and Kerdpiboon S and Kerr WL and Klaypradit W and Smithisukul C and Supapvanich S},
year = {2026},
journal = {Food chemistry: X},
doi = {10.1016/j.fochx.2026.103661},
url = {https://doi.org/10.1016/j.fochx.2026.103661}
}RIS
TY - JOUR TI - Impact of roasting levels and brewing cycles on bioactive compounds in spent coffee grounds. AU - Maiyah N AU - Kerdpiboon S AU - Kerr WL AU - Klaypradit W AU - Smithisukul C AU - Supapvanich S PY - 2026 JO - Food chemistry: X DO - 10.1016/j.fochx.2026.103661 UR - https://doi.org/10.1016/j.fochx.2026.103661 ER -
APA
N, M., S, K., WL, K., W, K., C, S., & S, S. (2026). Impact of roasting levels and brewing cycles on bioactive compounds in spent coffee grounds.. Food chemistry: X. https://doi.org/10.1016/j.fochx.2026.103661
Source records
- pubmed · retrieved 2026-09-26T05:46:32.930Z