Determination of biogenic amines in traditional Chinese fermented foods by reversed-phase high-performance liquid chromatography (RP-HPLC)-Reference-Cited by-同舟云学术

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Determination of biogenic amines in traditional Chinese fermented foods by reversed-phase high-performance liquid chromatography (RP-HPLC)

Published:2014-06-12 Issue:8 Volume:31 Page:1431-1437
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Gong Xiao,Wang Xiaoxi,Qi Ningli,Li Jihua,Lin Lijing,Han Zhiping

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,General Medicine,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/19440049.2014.926402

Reference21 articles.

1. Polyamines in food and their consequences for food quality and human health

2. Changes in Biogenic Amines and Microbiological Analysis in Albacore (Thunnus alalunga) Muscle during Frozen Storage

3. Biogenic amines in commercially produced Yulu, a Chinese fermented fish sauce

4. A review of dietary polyamines: Formation, implications for growth and health and occurrence in foods

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4. A review of the currently developed analytical methods for the determination of biogenic amines in food products;Food Chemistry;2023-01

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