Determination of biogenic amines in oysters by capillary electrophoresis coupled with electrochemiluminescence

Food Chemistry

Volumn 168, Issue , 2015, Pages 1-6

  An, Dong ^a   Chen, Zhuqiu ^a   Zheng, Jiachun ^a   Chen, Siyuan ^a   Wang, Li ^a   Huang, Zhiyong ^a   Weng, Ling ^a  

^a JIMEI UNIVERSITY   (China)

Author keywords

Biogenic amines (BAs); Capillary electrophoresis (CE); Electrochemical luminescence (ECL)

Indexed keywords

AMINES; CAPILLARY ELECTROPHORESIS; MOLLUSCS; SHELLFISH;

BIOGENIC AMINES; ELECTROCHEMICAL LUMINESCENCES; ELECTROCHEMILUMINESCENCE; EXPERIMENTAL CONDITIONS; PHENYLETHYLAMINES; STORAGE PERIODS; STORAGE TEMPERATURES; STORAGE TIME;

FOOD STORAGE;

HISTAMINE; PHENETHYLAMINE; PUTRESCINE; SPERMIDINE; TYRAMINE; BIOGENIC AMINE;

ARTICLE; CAPILLARY ELECTROPHORESIS; CHEMOLUMINESCENCE; ELECTROCHEMILUMINESCENCE; FOOD STORAGE; NONHUMAN; OYSTER; SEPARATION TECHNIQUE; STORAGE TEMPERATURE; TIME; ANALYSIS; ANIMAL; CHEMISTRY; DEVICES; EVALUATION STUDY; LUMINESCENCE; PROCEDURES; SHELLFISH; TEMPERATURE;

ANIMALS; BIOGENIC AMINES; ELECTROPHORESIS, CAPILLARY; FOOD STORAGE; LUMINESCENT MEASUREMENTS; OSTREIDAE; PUTRESCINE; SHELLFISH; TEMPERATURE; TYRAMINE;

EID: 84905015640     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.07.019     Document Type: Article

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