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

During cocoa processing, there can be the formation of bioactive amines, which are compounds that play relevant roles not only in plant development but also in human health. Thus, we aimed to investigate the presence and levels of bioactive amines during the processing of two important varieties of...

Descripción completa

Detalles Bibliográficos
Autores principales: Silveira, Paulo Túlio de Souza, Glória, Maria Beatriz Abreu, Tonin, Isabela Portelinha, Martins, Marina Oliveira Paraíso, Efraim, Priscilla
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914241/
https://www.ncbi.nlm.nih.gov/pubmed/36766023
http://dx.doi.org/10.3390/foods12030495

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9914241/
https://www.ncbi.nlm.nih.gov/pubmed/36766023
http://dx.doi.org/10.3390/foods12030495

Ejemplares similares