Appendix A. Supplementary data: Exploring the potential of phenolic compounds from the coffee pulp in preventing cellular oxidative stress after in vitro digestion

Cañas, Silvia; Rebollo-Hernanz, Miguel; Martín-Trueba, María; Braojos, Cheyenne; Gil-Ramírez, Alicia; Benitez, Vanesa; Martín-Cabrejas, María A.; Aguilera, Yolanda

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Título:	Appendix A. Supplementary data: Exploring the potential of phenolic compounds from the coffee pulp in preventing cellular oxidative stress after in vitro digestion
Autor:	Cañas, Silvia CSIC ORCID; Rebollo-Hernanz, Miguel CSIC ORCID ; Martín-Trueba, María CSIC; Braojos, Cheyenne CSIC ORCID; Gil-Ramírez, Alicia CSIC ORCID; Benitez, Vanesa CSIC ORCID ; Martín-Cabrejas, María A. CSIC ORCID ; Aguilera, Yolanda CSIC ORCID
Fecha de publicación:	2023
Editor:	Elsevier
Citación:	Cañas, Silvia; Rebollo-Hernanz, Miguel; Martín-Trueba, María; Braojos, Cheyenne; Gil-Ramírez, Alicia; Benitez, Vanesa; Martín-Cabrejas, María A.; Aguilera, Yolanda; 2023; Appendix A. Supplementary data: Exploring the potential of phenolic compounds from the coffee pulp in preventing cellular oxidative stress after in vitro digestion [Dataset]; Elsevier; https://doi.org/10.1016/j.foodres.2023.113116
Descripción:	Supplementary Table 1. Correlation coefficients between phenolic compounds and methylxanthines, and the radical scavenging, cytoprotective properties, and cellular antioxidant activity in the coffee pulp flour (CPF) and extract (CPE).
URI:	http://hdl.handle.net/10261/341760
DOI:	10.1016/j.foodres.2023.113116
Referencias:	Cañas, Silvia; Rebollo-Hernanz, Miguel; Martín-Trueba, María; Braojos, Cheyenne; Gil-Ramírez, Alicia; Benitez, Vanesa; Martín-Cabrejas, María A.; Aguilera, Yolanda. Exploring the potential of phenolic compounds from the coffee pulp in preventing cellular oxidative stress after in vitro digestion. https://doi.org/10.1016/j.foodres.2023.113116. http://hdl.handle.net/10261/341752
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