Simultaneous Determination of Amino Acids and Biogenic Amines in Tuna and Mahi-Mahi by Reversed-Phase Ultra-High Performance Liquid Chromatography
Author:
Affiliation:
1. Food Science and Human Nutrition Department, University of Florida, Gainesville, FL, USA
2. School of Forest Resources and Conservation, University of Florida, Gainesville, FL, USA
Publisher
Informa UK Limited
Subject
Aquatic Science,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10498850.2019.1652715
Reference38 articles.
1. Quantitative changes in bacteria, amino acids and biogenic amines in sardine (Sardina pilchardus) stored at ambient temperature (25-28°C) and in ice
2. HPLC Method for Analysis of Free Amino Acids in Fish Using o-Phthaldialdehyde Precolumn Derivatization
3. ANALYSIS OF BIOGENIC AMINES AND THEIR PRECURSOR FREE AMINO ACIDS IN MAHI-MAHI (CORYPHAENA HIPPURUS)
4. Key aspects of analytical method validation and linearity evaluation
5. Histamine levels in seventeen species of fresh and processed South African seafood
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