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The re-use potential of espresso spent coffee grounds: Optimization of microwave-assisted extraction of polyphenols by use of response surface methodology and their effects on platelet function - pilot study
(Coffee: Production, Consumption & Health Benefits, 2016)
A huge amount of espresso spent coffee grounds (SCG) are obtained as a waste product during the preparation of coffee beverages (cialdes, K-cups and in metallic filters). Although considered a waste and an ecological threat, ...