Determination of biogenic amines in fresh and processed meat by suppressed ion chromatography-mass spectrometry using a cation-exchange column

Journal of Chromatography A

Volumn 1082, Issue 1 SPEC. ISS., 2005, Pages 43-50

  Saccani, G ^a   Tanzi, E ^a   Pastore, P ^b   Cavalli, S ^c   Rey, M ^d  

^a Stazione Sperimentale per l'Industria delle Conserve Alimentari   (Italy)

^b UNIVERSITY OF PADOVA   (Italy)

^c Dionex Srl   (Italy)

^d DIONEX CORPORATION   (United States)

Author keywords

Biogenic amines; Cation exchange chromatography; Dry cured meat; Fermented meat products; IC MS

Indexed keywords

CHROMATOGRAPHY; FERMENTATION; MASS SPECTROMETRY; MEATS; MUSCLE; POSITIVE IONS; SPECTROPHOTOMETRY;

BIOGENIC AMINES; CADAVERINE; PROCESSED MEAT; SUPRESSION ION CHROMATOGRAPHY;

AMINES;

AGMATINE; BIOGENIC AMINE; CADAVERINE; HISTAMINE; MESYLIC ACID; PHENETHYLAMINE; PUTRESCINE; SPERMIDINE; TYRAMINE;

CATION EXCHANGE; CONDUCTANCE; CONFERENCE PAPER; COOKING; ELUTION; FERMENTATION; ION PAIR CHROMATOGRAPHY; MASS SPECTROMETRY; MEAT INDUSTRY; PRIORITY JOURNAL; SEPARATION TECHNIQUE;

EID: 20544468370     PISSN: 00219673     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.chroma.2005.05.030     Document Type: Conference Paper

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