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. Disponível em: https://www.ccrjournal.com/index.php/ccrj/article/view/318. Acesso em: 1 may. 2026.