Bioactive amines and phenolic compounds in cocoa beans are affected by fermentation

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dc.contributor.authorBrenda de Nazare do Carmo Brito
dc.contributor.authorRenan Campos Chiste
dc.contributor.authorRosinelson da Silva Pena
dc.contributor.authorMaria Beatriz Abreu Gloria
dc.contributor.authorAlessandra Santos Lopes
dc.date.accessioned2017-05-08T05:57:08Z
dc.date.available2017-05-08T05:57:08Z
dc.date.issued2017
dc.identifier.citationFood Chemistry 228 (2017) 484–490en_US
dc.identifier.urihttp://hdl.handle.net/123456789/6971
dc.language.isoenen_US
dc.subjectPolyaminesen_US
dc.subjectBiogenic aminesen_US
dc.subjectAnthocyaninsen_US
dc.subjectABTSen_US
dc.subjectPCAen_US
dc.subjectHCAen_US
dc.subjectCocoa fermentation
dc.titleBioactive amines and phenolic compounds in cocoa beans are affected by fermentationen_US
dc.typeArticleen_US

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