Work

Tetrahydro-β-carbolines, Potential Neuroactive Alkaloids, in Chocolate and Cocoa

Year: 2000

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf000508l

Author: Tomas Herraiz

Institutions: Consejo Superior de Investigaciones Científicas, Instituto de Fermentaciones Industriales

Language: English

Topic: Food Chemistry and Fat Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Good health and well-being

Open Access status: closed

OpenAlex ID: W2096686533

FWCI: 3.408

Cites: 36

Cited by: 77

Related to: 10