Analysis of Cheese for Histamine, Tyramine, Tryptamine, Histidine, Tyrosine, and Tryptophane-Reference-Cited by-同舟云学术

Analysis of Cheese for Histamine, Tyramine, Tryptamine, Histidine, Tyrosine, and Tryptophane

Published:1985-11 Issue:11 Volume:68 Page:2840-2846
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Chang Shyi-Feu,Ayres James W.,Sandine William E.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference11 articles.

1. Biogenic amines in cheese: 1. Determination of biogenic amines in Finnish cheese using high performance liquid chromatography;Antila;Milchwissenschaft.,1984

2. Isolation of the pressor principles of putrid meat;Barger;J. Physiol.,1909

3. Public health significance of amines in cheese;Edwards;J. Dairy Sci.,1981

4. High performance liquid chromatographic determination of four biogenic amines in chocolate;Hurst;Analyst.,1981

5. High pressure liquid chromatographic analysis of tyramine, phenylethylamine and tryptamine in sausage, cheese and chocolate;Koehler;J. Food Sci.,1978

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