Varietal Influence on the Formation of Bioactive Amines during the Processing of Fermented Cocoa with Different Pulp Contents

por Silveira, Paulo Túlio de Souza, Glória, Maria Beatriz Abreu, Tonin, Isabela Portelinha, Martins, Marina Oliveira Paraíso, Efraim, Priscilla
Publicado 2023

Lactic Acid Bacteria and Bioactive Amines Identified during Manipueira Fermentation for Tucupi Production

por Brito, Brenda de Nazaré do Carmo, Chisté, Renan Campos, Lopes, Alessandra Santos, Gloria, Maria Beatriz Abreu, Chagas Junior, Gilson Celso Albuquerque, Pena, Rosinelson da Silva
Publicado 2022