Formation of β-phenylethylamine as a consequence of lipid oxidation

Food Research International

Volumn 46, Issue 1, 2012, Pages 321-325

  Zamora, Rosario ^a   Delgado, Rosa M ^a   Hidalgo, Francisco J ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

2,4 Decadienal; Biogenic amines; LC MS MS; Lipid oxidation; Phenylethylamine

Indexed keywords

2,4-DECADIENAL; BIOGENIC AMINES; LC-MS/MS; LIPID OXIDATION; PHENYLETHYLAMINES;

ACTIVATION ENERGY; AMINES; CARBON DIOXIDE; CARBOXYLATION; OXIDATION;

AMINO ACIDS;

EID: 84856463740     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.12.029     Document Type: Article

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