A survey of biogenic amines in chinese red wines

Food Chemistry

Volumn 105, Issue 4, 2007, Pages 1530-1535

  Zhijun, Li ^a,b,c   Yongning, Wu ^b   Gong, Zhang ^b   Yunfeng, Zhao ^b   Changhu, Xue ^a  

^a OCEAN UNIVERSITY OF CHINA   (China)

^b CHINESE CENTER FOR DISEASE CONTROL AND PREVENTION   (China)

^c YANTAI UNIVERSITY   (China)

Author keywords

Biogenic amines; Dansylation; Histamine; HPLC; Red wine

Indexed keywords

AMINE; AROMATIC AMINE; BIOGENIC AMINE; CADAVERINE; DANSYL CHLORIDE; HETEROCYCLIC AMINE; HISTAMINE; PHENETHYLAMINE; PUTRESCINE; SPERMIDINE; SPERMINE; TRYPTAMINE; TYRAMINE;

ARTICLE; DERIVATIZATION; FLUORESCENCE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; RED WINE;

EID: 34447646295     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.05.015     Document Type: Article

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