FTIR and PLS-regression in the evaluation of bioactive amines, total phenolic compounds and antioxidant potential of dark chocolates

Author:

Deus Valterney L.,Resende Laís M.,Bispo Eliete S.,Franca Adriana S.,Gloria Maria Beatriz A.

Funder

CNPq

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Determination of arginine and ornithine decarboxylase activities in plants;Alcázar;Methods in Molecular Biology,2018

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4. Intrinsic antioxidant potential of the aminoindole structure: A computational kinetics study of tryptamine;Bentz;The Journal of Physical Chemistry,2018

5. Comparison of polyphenol, methylxanthines and antioxidant activity in Theobroma cacao beans from different cocoa-growing areas in Colombia;Carrillo;Food Research International,2014

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