High-performance liquid chromatographic evaluation of biogenic amines in foods an analysis of different methods of sample preparation in relation to food characteristics

Journal of Chromatography A

Volumn 729, Issue 1-2, 1996, Pages 363-369

  Moret, Sabrina ^a   Conte, Lanfranco S ^a  

^a UNIVERSITY OF UDINE   (Italy)

Author keywords

Amines; Food analysis; Sample preparation

Indexed keywords

BIOGENIC AMINE; CADAVERINE; HISTAMINE; PHENETHYLAMINE; PUTRESCINE; SPERMIDINE; SPERMINE; TRYPTAMINE; TYRAMINE;

CHEESE; CONFERENCE PAPER; CONTROLLED STUDY; DERIVATIZATION; EXTRACTION; FERMENTATION; FISH; FOOD ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN TISSUE; MEAT; NONHUMAN; PH; PRIORITY JOURNAL; REVERSED PHASE HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; SAMPLING; TECHNIQUE;

BIOGENIC AMINES; CHEESE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DANSYL COMPOUNDS; FISH PRODUCTS; FOOD ANALYSIS; HYDROGEN-ION CONCENTRATION; MEAT; REFERENCE STANDARDS; REPRODUCIBILITY OF RESULTS; SODIUM CHLORIDE; SOLVENTS; SPECIMEN HANDLING; SPECTROPHOTOMETRY, ULTRAVIOLET; TEMPERATURE;

EID: 0030007873     PISSN: 00219673     EISSN: None     Source Type: Journal    
DOI: 10.1016/0021-9673(95)00961-2     Document Type: Article

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