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

Silveira, Paulo Túlio de Souza; Glória, Maria Beatriz Abreu; Tonin, Isabela Portelinha; Martins, Marina Oliveira Paraíso; Efraim, Priscilla.

Afiliação

Silveira PTS; School of Food Engineering, Universidade Estadual de Campinas, Campinas 13083-970, Brazil.
Glória MBA; School of Pharmacy, Universidade Federal de Minas Gerais, Belo Horizonte 31270-901, Brazil.
Tonin IP; School of Food Engineering, Universidade Estadual de Campinas, Campinas 13083-970, Brazil.
Martins MOP; Agrícola Conduru, Ilhéus 45666-000, Brazil.
Efraim P; School of Food Engineering, Universidade Estadual de Campinas, Campinas 13083-970, Brazil.

Foods ; 12(3)2023 Jan 20.

Article em En | MEDLINE | ID: mdl-36766023