Page 1/33 The effect of roasting on the antioxidant and antibacterial capacity of coffee cherry husk extract Korsa Mesｦn Addis Ababa Science and Technology University Habtamu Admassu ( hadtess2009@gmail.com ) Addis Ababa Science and Technology University Feyera Gobena Addis Ababa Science and Technology University Tilahun Belayneh Addis Ababa Science and Technology University Research Article Keywords: Coffee cherry, ｧavonoids, antioxidant, antimicrobial, phenolic compounds Posted Date: June 2nd, 2022 DOI: https://doi.org/10.21203/rs.3.rs-1696460/v1 License: This work is licensed under a Creative Commons Attribution 4.0 International License. Read Full License