title: Free and conjugated biogenic amines in green and roasted coffee beans.
authors.affiliation: REQUIMTE, Serviço de Bromatologia, Faculdade de Farmácia, Universidade do Porto, R. Aníbal Cunha 164, 4099-030 Porto, Portugal. sucasal@ff.up.pt
authors.forename: Susana
authors.initials: S
authors.lastname: Casal
authors.forename: Eulália
authors.initials: E
authors.lastname: Mendes
authors.forename: M Rui
authors.initials: MR
authors.lastname: Alves
authors.forename: Rita C
authors.initials: RC
authors.lastname: Alves
authors.forename: M
authors.initials: M
authors.lastname: Beatriz
authors.forename: P P
authors.initials: PP
authors.lastname: Oliveira
authors.forename: Margarida A
authors.initials: MA
authors.lastname: Ferreira
mesh_terms: D000704:Analysis of Variance; D001679:Biogenic Amines / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D040503:Coffea / Q000737:chemistry*; D003619:Dansyl Compounds; D006358:Hot Temperature; D012639:Seeds / Q000737:chemistry*
chemical_list: D001679:Biogenic Amines; D003619:Dansyl Compounds; C029038:dansyl chloride