Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleThe influence of brewing method on bioactive compounds residues in spent coffee grounds of different roasting degree and geographical origin.AuthorsGłowacka, Rita; Górska, Agata; Wirkowska‐Wojdyła, Magdalena; Wołosiak, Rafał; Majewska, Ewa; Derewiaka, DorotaPublicationInternational Journal of Food Science & Technology, 2019, Vol 54, Issue 11, p3008ISSN0950-5423Publication typeArticleDOI10.1111/ijfs.14213