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Cañas S, Rebollo-Hernanz M, Cano-Muñoz P, Aguilera Y, Benítez V, Braojos C, Gila-Díaz A, Rodríguez-Rodríguez P, Cobeta IM, Pablo ÁLLd, et al. Critical Evaluation of Coffee Pulp as an Innovative Antioxidant Dietary Fiber Ingredient: Nutritional Value, Functional Properties, and Acute and Sub-Chronic Toxicity. Proceedings. 2021; 70(1):65. https://doi.org/10.3390/foods_2020-07623

Cañas, Silvia, Miguel Rebollo-Hernanz, Paz Cano-Muñoz, Yolanda Aguilera, Vanesa Benítez, Cheyenne Braojos, Andrea Gila-Díaz, Pilar Rodríguez-Rodríguez, Ignacio Monedo Cobeta, Ángel L. López de Pablo, and et al. 2021. "Critical Evaluation of Coffee Pulp as an Innovative Antioxidant Dietary Fiber Ingredient: Nutritional Value, Functional Properties, and Acute and Sub-Chronic Toxicity" Proceedings 70, no. 1: 65. https://doi.org/10.3390/foods_2020-07623

Cañas, S., Rebollo-Hernanz, M., Cano-Muñoz, P., Aguilera, Y., Benítez, V., Braojos, C., Gila-Díaz, A., Rodríguez-Rodríguez, P., Cobeta, I. M., Pablo, Á. L. L. d., González, M. d. C., Arribas, S. M., & Martin-Cabrejas, M. A. (2021). Critical Evaluation of Coffee Pulp as an Innovative Antioxidant Dietary Fiber Ingredient: Nutritional Value, Functional Properties, and Acute and Sub-Chronic Toxicity. Proceedings, 70(1), 65. https://doi.org/10.3390/foods_2020-07623