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

Published 2017 View Full Article

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Title
Bioactive amines and phenolic compounds in cocoa beans are affected by fermentation
Authors
Keywords
Polyamines, Biogenic amines, Anthocyanins, ABTS, PCA, HCA
Journal
FOOD CHEMISTRY
Volume 228, Issue -, Pages 484-490
Publisher
Elsevier BV
Online
2017-02-05
DOI
10.1016/j.foodchem.2017.02.004

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