Unveiling the Impact of Infrared Drying on the Quality of Coffee Leaves: A Comprehensive Analysis of Physicochemical Indices, Antioxidant Potential, Maillard Reaction Products, and Aroma Profile
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Coffee leaves, known for their health-promoting phytochemicals, have emerged as a potential functional tea ingredient. However, the effect of infrared drying (IFD) on its properties and sensory quality remains unexplored, limiting its industrial utilization. T... ...
