FTIR and PLS-regression in the evaluation of bioactive amines, total phenolic compounds and antioxidant potential of dark chocolates
Valterney Lima Deus, Laís M. Resende, Eliete S. Bispo, Adriana S. Franca, Maria Beatriz Abreu Glória
Topics & Concepts
ChemistryAntioxidantDPPHFood scienceFourier transform infrared spectroscopyAntioxidant capacitySpermidineOrganic chemistryChemical engineeringEnzymeEngineeringFood Chemistry and Fat AnalysisCoffee research and impactsMeat and Animal Product Quality