Article Versions Notes

López-Parra MB, Gómez-Domínguez I, Iriondo-DeHond M, Villamediana Merino E, Sánchez-Martín V, Mendiola JA, Iriondo-DeHond A, del Castillo MD. The Impact of the Drying Process on the Antioxidant and Anti-Inflammatory Potential of Dried Ripe Coffee Cherry Pulp Soluble Powder. Foods. 2024; 13(7):1114. https://doi.org/10.3390/foods13071114

López-Parra, Marta B., Irene Gómez-Domínguez, Maite Iriondo-DeHond, Esther Villamediana Merino, Vanesa Sánchez-Martín, Jose A. Mendiola, Amaia Iriondo-DeHond, and Maria Dolores del Castillo. 2024. "The Impact of the Drying Process on the Antioxidant and Anti-Inflammatory Potential of Dried Ripe Coffee Cherry Pulp Soluble Powder" Foods 13, no. 7: 1114. https://doi.org/10.3390/foods13071114

López-Parra, M. B., Gómez-Domínguez, I., Iriondo-DeHond, M., Villamediana Merino, E., Sánchez-Martín, V., Mendiola, J. A., Iriondo-DeHond, A., & del Castillo, M. D. (2024). The Impact of the Drying Process on the Antioxidant and Anti-Inflammatory Potential of Dried Ripe Coffee Cherry Pulp Soluble Powder. Foods, 13(7), 1114. https://doi.org/10.3390/foods13071114