2021peer-reviewed60 citations
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
Food Chemistry
Concepts
ChemistryAntioxidantDPPHFood scienceFourier transform infrared spectroscopyAntioxidant capacitySpermidine