Determination of the amino acid tryptophan and the biogenic amine tryptamine in foods by the heavy atom induced-room temperature phosphorescence methodology

Analyst

Volumn 128, Issue 4, 2003, Pages 411-415

  Cañabate Díaz, Beatriz ^a   Segura Carretero, Antonio ^a   Cruces Blanco, Carmen ^a   Fernández Gutiérrez, Alberto ^a  

^a UNIVERSITY OF GRANADA   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

BIOGENIC AMINE; NAPHTHALENE DERIVATIVE; SODIUM SULFIDE; TRYPTAMINE; TRYPTOPHAN; YOGHURT;

AMINO ACID ANALYSIS; ARTICLE; BEER; CALIBRATION; CHEMICAL STRUCTURE; CONCENTRATION (PARAMETERS); FOOD ANALYSIS; HEAVY ATOM INDUCED ROOM TEMPERATURE PHOSPHORESCENCE; HYDROLYSIS; PHOSPHORESCENCE; ROOM TEMPERATURE;

EID: 0242584524     PISSN: 00032654     EISSN: None     Source Type: Journal    
DOI: 10.1039/b210094k     Document Type: Article

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