Separation, identification and estimation of biogenic amines in foods by thin-layer chromatography

Author:

Shalaby A.R.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Amino acids, histamine and tyramine variation during ripening of dry sausage (salami);Cantoni;Ind. Aliment.,1974

2. Identification and estimation of histamine, tryptamine, phenylethyl amine, and tyramine in soy sauce by thin-layer chromatography of dansyl derivatives;Chin;J. Food Sci.,1983

3. The relationship of bacterial numbers and types to diamine concentration in fresh and aerobically stored beef, pork and lamb;Edwards;J. Food Technol.,1983

4. Estimation of urinary diamines and polyamines by thin-layer chromatography;Fleisher;J. Chromatogr.,1975

5. Dosage biologique de l'histamine dans les aliments;Henry;Ann. Fals. Exp. Chim.,1960

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