Evaluation of biogenic amines in fish sauce by derivatization with 3,5-dinitrobenzoyl chloride and micellar liquid chromatography

Journal of Food Composition and Analysis

Volumn 29, Issue 1, 2013, Pages 32-36

  Chin Chen, M L ^a   Carda Broch, S ^a   Peris Vicente, J ^a   Rambla Alegre, M ^a   Esteve Romero, J ^a   Marco Peiro S ^a  

^a UNIVERSITAT JAUME I   (Spain)

Author keywords

Anchovy sauce; Cadaverine; Food analysis; Food composition; Food safety; Histamine; Micellar mobile phase; Phenylethylamine; Spermidine

Indexed keywords

ENGRAULIDAE;

EID: 84870546105     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2012.09.003     Document Type: Article

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