Effect of brewing conditions on the physicochemical and antioxidant properties of coffee cascara infusions from the Benguet Region

Coffee cascara, a by-product of coffee processing, has emerged as a sustainable ingredient with potential functional and nutritional applications. This study aimed to evaluate the physicochemical and antioxidant properties of cascara infusions from the Benguet region in the Philippines, focusing on...

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Библиографические подробности
Главный автор:	Sanchez, Laetitia C. (Автор)
Другие авторы:	Sanchez, Rowena Grace R. (adviser.)
Формат:	Диссертация
Язык:	English
Предметы:	Coffee > Processing > Philippines. Functional foods > Philippines. Coffee cascara. Antioxidant activity. DPPH radical scavenging assay.
Online-ссылка:	Available for University of the Philippines Diliman via Digital Archives. Click here to access