Brenda de Nazare do Carmo BritoRenan Campos ChisteRosinelson da Silva PenaMaria Beatriz Abreu GloriaAlessandra Santos Lopes2017-05-082017-05-082017Food Chemistry 228 (2017) 484–490http://hdl.handle.net/123456789/6971enPolyaminesBiogenic aminesAnthocyaninsABTSPCAHCACocoa fermentationBioactive amines and phenolic compounds in cocoa beans are affected by fermentationArticle