Exploring Coffee By‐Products as Alternative Protein Sources: A Comprehensive Analysis of Amino Acid Profiles (Free and Total) and Protein Quality
- DOI
- 10.1111/1750-3841.71304
- Published
- 2026-07
- Container
- Journal of Food Science
- Publisher
- Wiley
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1111/1750-3841.71304,
title = {Exploring Coffee By‐Products as Alternative Protein Sources: A Comprehensive Analysis of Amino Acid Profiles (Free and Total) and Protein Quality},
author = {Marlene Machado and Susana Machado and Joana Lobo and Maria Beatriz Oliveira and Helena Ferreira and Rita Carneiro Alves},
year = {2026},
journal = {Journal of Food Science},
doi = {10.1111/1750-3841.71304},
url = {https://doi.org/10.1111/1750-3841.71304}
}RIS
TY - JOUR TI - Exploring Coffee By‐Products as Alternative Protein Sources: A Comprehensive Analysis of Amino Acid Profiles (Free and Total) and Protein Quality AU - Marlene Machado AU - Susana Machado AU - Joana Lobo AU - Maria Beatriz Oliveira AU - Helena Ferreira AU - Rita Carneiro Alves PY - 2026 JO - Journal of Food Science DO - 10.1111/1750-3841.71304 UR - https://doi.org/10.1111/1750-3841.71304 ER -
APA
Machado, M., Machado, S., Lobo, J., Oliveira, M. B., Ferreira, H., & Alves, R. C. (2026). Exploring Coffee By‐Products as Alternative Protein Sources: A Comprehensive Analysis of Amino Acid Profiles (Free and Total) and Protein Quality. Journal of Food Science. https://doi.org/10.1111/1750-3841.71304
Source records
- crossref · retrieved 2026-09-27T16:32:36.262Z