Validation of an ultra high pressure liquid chromatographic method for the determination of biologically active amines in food

Journal of Chromatography A

Volumn 1216, Issue 45, 2009, Pages 7715-7720

  Latorre Moratalla, M L ^a   Bosch Fuste J ^a   Lavizzari, T ^a   Bover Cid, S ^b   Veciana Nogues M T ^a   Vidal Carou, M C ^a  

^a Catalonian Reference Network on Food Technology   (Spain)

^b IRTA   (Spain)

Author keywords

Biogenic amines; Food; OPA; Polyamines; UHPLC method

Indexed keywords

BIOGENIC AMINES; FOOD; OPA; POLYAMINES; UHPLC METHOD;

AMINATION; CHROMATOGRAPHIC ANALYSIS; HIGH PRESSURE LIQUID CHROMATOGRAPHY; LIQUIDS; WINE;

AMINES;

BIOGENIC AMINE; POLYAMINE;

ACCURACY; ARTICLE; CHEESE; CHEMICAL ANALYSIS; CONTROLLED STUDY; ELUTION; FISH; FOOD ANALYSIS; LIQUID CHROMATOGRAPHY; MEAT; PRIORITY JOURNAL; RELIABILITY; SENSITIVITY AND SPECIFICITY; ULTRA HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; VALIDATION PROCESS; WINE;

ANIMALS; BIOGENIC AMINES; CHEESE; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FISHES; FOOD ANALYSIS; MEAT PRODUCTS; SENSITIVITY AND SPECIFICITY; SWINE; WINE;

EID: 70349995225     PISSN: 00219673     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.chroma.2009.08.072     Document Type: Article

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