机译:Evaluation of the activity of natural phenolic antioxidants, extracted from industrial coffee residues, on the stability of poly(1,4-butylene succinate) formulations
Univ Bologna;
Univ Pisa;
ABTS assay; biodegradable polymer; kinetic methods; natural antioxidant; thermal oxidization; THERMAL-DEGRADATION; GREEN COFFEE; KINETICS; DECOMPOSITION; ENERGY; ACID; FOOD;