Article
FOOD CHEMISTRY  (2025)

Enhanced antioxidant capacity and yield of release of chlorogenic acids and derivates by solid-state fermentation of spent coffee ground under controlled conditions of aeration and moisturizing

Arancibia-Díaz A; Astudillo-Castro, C; Altamirano, C.; Vergara-Castro, M.; Soto-Maldonado C; Córdova, A.; Fuentes P.; Zúñiga-Hansen ME; Bravo, J.