Reprint of: An enzyme sensor for the determination of total amines in dry-fermented sausages q

Journal of Food Engineering

Volumn 110, Issue 2, 2012, Pages 324-327

  Hernández Cázares, Aleida S ^a   Aristoy, M Concepción ^a   Toldrá, Fidel ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

Amines; Diamine oxidase; Dry fermented sausages; Enzyme sensor; HPLC

Indexed keywords

AMINES; CROSSLINKING; DIRECT INJECTION; ELECTRODES; ENZYME SENSORS; ENZYMES; MEATS;

CROSS LINKING AGENTS; DIAMINE OXIDASE; DRY FERMENTED SAUSAGE; DRY-FERMENTED SAUSAGES; ENZYMATIC DETERMINATION; HPLC; IMMOBILISED ENZYMES; PLATINUM ELECTRODES;

ENZYME ELECTRODES;

SUS;

EID: 84865742758     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.12.029     Document Type: Conference Paper

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