Riutilizzo eco-sostenibile dei fondi di caffè (Sustainable use of exhausted coffee grounds)

- Ingredienti Alimentari - News on the study carried out by Italian researchers and published on the Journal of Thermal Analysis and Calorimetry to give a

- Ingredienti Alimentari -

News on the study carried out by Italian researchers and published on the Journal of Thermal Analysis and Calorimetry to give a new life to coffee waste. The study title is: Antioxidant and pro oxidant activity of spent coffee extracts by isothermal calorimetry.

Coffee & Social Impact / CSR