Histamine formation by lipid oxidation products

Food Research International

Volumn 52, Issue 1, 2013, Pages 206-213

  Hidalgo, Francisco J ^a   Navarro, José L ^a   Delgado, Rosa M ^a   Zamora, Rosario ^a  

^a INSTITUTO DE LA GRASA   (Spain)

Author keywords

Phenylethylamine; Biogenic amines; Histamine; LC MS MS; Lipid oxidation; Maillard reaction

Indexed keywords

BIOGENIC AMINES; HISTAMINE; LC-MS/MS; LIPID OXIDATION; MAILLARD REACTION; PHENYLETHYLAMINES;

ACTIVATION ENERGY; AMINES; AMINO ACIDS; FOOD PROCESSING; LIPIDS;

OXIDATION;

EID: 84876311195     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.03.031     Document Type: Article

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