Liberation of Protein and Antioxidative Compound from Spent Coffee Ground Through Protein Hydrolysis. Pelita Perkebunan (a Coffee and Cocoa Research Journal), [S. l.], v. 34, n. 2, p. 95–103, 2018. DOI: 10.22302/iccri.jur.pelitaperkebunan.v34i2.318. Disponível em: https://mail.ccrjournal.com/index.php/ccrj/article/view/318. Acesso em: 16 jun. 2026.