Identification and occurrence of 1,2,3,4-tetrahydro-β-carboline-3-carboxylic acid: The main β-carboline alkaloid in smoked foods

Food Research International

Volumn 36, Issue 8, 2003, Pages 843-848

  Papavergou, Ekaterini ^a,b   Herraiz, Tomas ^a  

^a INSTITUTO DE FERMENTACIONES INDUSTRIALES CSIC   (Spain)

^b ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Alkaloids; Cheese; Fish; Meat; Sausages; Smoked foods; Tetrahydro carbolines; Carbolines

Indexed keywords

CARBOXYLIC ACIDS; ESTERS; FLUORESCENCE; FOOD PRODUCTS;

SMOKED FOODS;

FOOD PROCESSING;

EID: 0042928485     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(03)00079-6     Document Type: Article

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