Bioactive Amines and Phenolic Compounds in Cocoa Beans Are Affected by Fermentation

AuthID
 P-015-Y2R
5
Author(s)
do Carmo Brito B.d.N.
·
da Silva Pena R.
·
Abreu Gloria M.B.
·
Santos Lopes A.
Tipo de Documento
Article
Year published
2017
Publicado
in Food Chemistry, ISSN: 03088146
Volume: 228, Páginas: 484-490 (6)
Indexing
Scopus®
Crossref®61
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 28317753
SCOPUS: 2-s2.0-85013152385
Source Identifiers
ISSN: 03088146
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