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Preparative Biochemistry & Biotechnology Volume 50, 2020 - Issue 10
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Review

The chemistry of chlorogenic acid from green coffee and its role in attenuation of obesity and diabetes

Vaibhavi PimpleySpice and Flavor Science Department, CSIR-Central Food Technological research Institute, Mysuru, Karnataka, IndiaView further author information
,
Siddhi PatilSpice and Flavor Science Department, CSIR-Central Food Technological research Institute, Mysuru, Karnataka, IndiaView further author information
,
Kartikeya SrinivasanSpice and Flavor Science Department, CSIR-Central Food Technological research Institute, Mysuru, Karnataka, IndiaView further author information
,
Nivas DesaiSpice and Flavor Science Department, CSIR-Central Food Technological research Institute, Mysuru, Karnataka, IndiaView further author information
&
Pushpa S. MurthySpice and Flavor Science Department, CSIR-Central Food Technological research Institute, Mysuru, Karnataka, IndiaCorrespondence[email protected]
View further author information
Pages 969-978 | Published online: 07 Jul 2020

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Rossaporn Jiamjariyatam, Siritron Samosorn, Kulvadee Dolsophon, Prapakorn Tantayotai, Wanlapa Lorliam & Sukhumaporn Krajangsang. (2022) Development of Cascara Tea from Coffee Cherry Pulp. Journal of Culinary Science & Technology 0:0, pages 1-16.
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Ashika Raveendran & Pushpa S. Murthy. (2022) New trends in specialty coffees - “the digested coffees”. Critical Reviews in Food Science and Nutrition 62:17, pages 4622-4628.
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