Exploitation of spent coffee ground (SCG) as a source of functional compounds and growth substrate for probiotic lactic acid bacteria

Montemurro, Marco; Casertano, Melania; Vilas-Franquesa, Arnau; Rizzello, Carlo Giuseppe; Fogliano, Vincenzo

doi:10.1016/j.lwt.2024.115974

LWT

2024

DOI: 10.1016/j.lwt.2024.115974

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Exploitation of spent coffee ground (SCG) as a source of functional compounds and growth substrate for probiotic lactic acid bacteria

Marco Montemurro,

Melania Casertano,

Arnau Vilas-Franquesa

et al.

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Exploitation of spent coffee ground (SCG) as a source of functional compounds and growth substrate for probiotic lactic acid bacteria

Cited by 5 publications

References 62 publications

Properties and applications of green-derived products from spent coffee grounds – Steps towards sustainability

Properties and applications of green-derived products from spent coffee grounds – Steps towards sustainability

Structural characteristics, chemical compositions and antioxidant activity of melanoidins during the traditional brewing of Monascus vinegar

Effects of cantaloupe rind powder fortification on yogurt properties: Comparison between raw and enzyme-treated powder

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