Martina di Massimo

University of Parma

Via Amendola 10

Parma, 43100

United States

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Effect of pH and Temperature on the Protein Integrity During Alkaline Ultrasound and Microwave-Assisted Extraction of Proteins from Coffee Green Beans

Number of pages: 37 Posted: 18 May 2022

Barbara Prandi, Martina di Massimo, Tullia Tedeschi, Laura Rodríguez-Turienzo and Óscar Alberto Rodríguez Barragan

University of Parma, University of Parma, University of Parma, IRIS Technology Solutions and IRIS Technology Solutions

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