Determination of biogenic amines in wine by thin-layer chromatography/ densitometry

Food Chemistry

Volumn 135, Issue 3, 2012, Pages 1392-1396

  Romano, Andrea ^a,b   Klebanowski, Hervé ^c   La Guerche, Stéphane ^c   Beneduce, Luciano ^d   Spano, Giuseppe ^d   Murat, Marie Laure ^c   Lucas, Patrick ^a,b  

^a UNIVERSITÉ DE BORDEAUX   (France)

^b CEMAGREF   (France)

^c SARCO   (France)

^d UNIVERSITY OF FOGGIA   (Italy)

Author keywords

Biogenic amines; Histamine; TLC densitometry; Wine

Indexed keywords

ANALYTICAL PERFORMANCE; ANALYTICAL TECHNIQUES; BIOGENIC AMINES; DENSITOMETRY; FERMENTED FOODS; HIGH-THROUGHPUT; HISTAMINE; ORGANIC BASIS; SPOT INTENSITIES; TLC/DENSITOMETRY; VISUAL EVALUATION; WINE ANALYSIS;

AMINES;

WINE;

ACTIVATED CARBON; BIOGENIC AMINE; CADAVERINE; HISTAMINE; POLYVINYLPOLYPYRROLIDONE; PUTRESCINE; TYRAMINE; UNCLASSIFIED DRUG;

ANALYTIC METHOD; ARTICLE; DENSITOMETRY; ENZYME LINKED IMMUNOSORBENT ASSAY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; THIN LAYER CHROMATOGRAPHY; VALIDATION PROCESS; WINE;

BIOGENIC AMINES; CHROMATOGRAPHY, THIN LAYER; DENSITOMETRY; FOOD CONTAMINATION; WINE;

EID: 84865777193     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.06.022     Document Type: Article

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