Profile and levels of bioactive amines in green and roasted coffee

The profile and levels of bioactive amines in green and roasted coffee were investigated. Coffea arabica L., variety ‘catuaı́ vermelho’, was harvested in São Sebastião do Paraı́so, state of Minas Gerais, Brazil. The green coffee was roasted at two degrees—American and French (300 °C for 6 and 12 min...

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Bibliographic Details
Published in:	Food chemistry Vol. 82; no. 3; pp. 397 - 402
Main Authors:	Cirilo, Marcos P.G., Coelho, Ana Flávia S., Araújo, Clarissa M., Gonçalves, Flávia R.B., Nogueira, Francisco D., Glória, M.Beatriz A.
Format:	Journal Article
Language:	English
Published:	Oxford Elsevier Ltd 2003 Elsevier
Subjects:	Agmatine Bioactive amines Biological and medical sciences Coffee Coffee, tea and other stimulative beverage industries Food industries Fundamental and applied biological sciences. Psychology Roasting Serotonin Roasting Serotonin Bioactive amines Coffee Agmatine Amine Green coffee Roasted coffee Profile
Online Access:	Get full text
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