Upcycling of spent coffee grounds solid-state fermentation by Aspergillus strains: in vitro assessment of prebiotic activity and gut health benefits
- DOI
- 10.1016/j.foodchem.2025.147310
- Published
- 2026-01
- Container
- Food Chemistry
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodchem.2025.147310,
title = {Upcycling of spent coffee grounds solid-state fermentation by Aspergillus strains: in vitro assessment of prebiotic activity and gut health benefits},
author = {Sultan Arslan-Tontul and Shiqi Yang and Melania Casertano and Nicoletta Pellegrini and Vincenzo Fogliano},
year = {2026},
journal = {Food Chemistry},
doi = {10.1016/j.foodchem.2025.147310},
url = {https://doi.org/10.1016/j.foodchem.2025.147310}
}RIS
TY - JOUR TI - Upcycling of spent coffee grounds solid-state fermentation by Aspergillus strains: in vitro assessment of prebiotic activity and gut health benefits AU - Sultan Arslan-Tontul AU - Shiqi Yang AU - Melania Casertano AU - Nicoletta Pellegrini AU - Vincenzo Fogliano PY - 2026 JO - Food Chemistry DO - 10.1016/j.foodchem.2025.147310 UR - https://doi.org/10.1016/j.foodchem.2025.147310 ER -
APA
Arslan-Tontul, S., Yang, S., Casertano, M., Pellegrini, N., & Fogliano, V. (2026). Upcycling of spent coffee grounds solid-state fermentation by Aspergillus strains: in vitro assessment of prebiotic activity and gut health benefits. Food Chemistry. https://doi.org/10.1016/j.foodchem.2025.147310
Source records
- crossref · retrieved 2026-09-27T06:27:15.581Z