6Dias E C, Pereira R G F A, Bor6m F M, et al. Biogenicamine profile in unripe arabica coffee beans processed ac-cording to dry and wet met methods[J]. Journal of Agri-cultural and Food Chemistry,2012, 60(16):4120- 4125. 被引量:1
7Emaille R B A Prata, Leaddro S Oliveira. Fresh coffee husks as potential sources of anthocyanins[J]. Swiss Society of Food Science and Technology,2007:1555-1560. 被引量:1
8Saenger M, Hartge E-U, Werther J. Combustion of coffee husks[J]. Renewable Energy,2001,23:103-121. 被引量:1
9Patricia Esquivel, V i ctor M Jim 6 nez. Functional properties of coffee and coffee by-products[J]. Food Research International,2012,46(2):488-495. 被引量:1
10Maharshi Bhaswant, Kent Fanning, Michael Netzel. Cyanidin 3-glucoside improves diet-induced metabolic syndrome in rats[J]. Pharmacological Research,2015,102:208 -217. 被引量:1