Bioaccessibility of bioactive amines in dark chocolates made with different proportions of under-fermented and fermented cocoa beans
Geisiane Santos Silva, Bruno Martins Dala Paula, Eliete S. Bispo, Maria Beatriz Abreu Glória
Topics & Concepts
CadaverineTyramineFood scienceChemistryTryptamineSpermidineFermentationPutrescineAgmatineDigestion (alchemy)Biogenic amineBioavailabilityHistamineBiochemistryChromatographySerotoninBiologyEnzymePharmacologyReceptorPolyamine Metabolism and ApplicationsFood Chemistry and Fat AnalysisCoffee research and impacts