An enzyme sensor for the determination of total amines in dry-fermented sausages

Author:

Hernández-Cázares Aleida S.,Aristoy M-Concepción,Toldrá Fidel

Publisher

Elsevier BV

Subject

Food Science

Reference20 articles.

1. Disposable biosensors for determination of biogenic amines;Alonso-Lomillo;Analytica Chimica Acta,2010

2. Freezing of meat raw materials affects tyramine and diamine accumulation in spontaneously fermented sausages;Bover-Cid;Meat Science,2006

3. Amperometric biosensor for diamine using diamine oxidase purified from porcine kidney;Bouvrette;Enzyme Microbial Techniques,1997

4. Liquid-chromatographic determination of hypoxanthine content in fish tissue;Burns;Journal of the Association of Official Analytical Chemists,1985

5. An interference free amperometric biosensor for the detection of biogenic amines in food products;Carelli;Biosensors and Bioelectronics,2007

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