Determination of biogenic amines in fresh and processed meat by suppressed ion chromatography-mass spectrometry using a cation-exchange column
Author:
Publisher
Elsevier BV
Subject
Organic Chemistry,General Medicine,Biochemistry,Analytical Chemistry
Reference35 articles.
1. Survey on biogenic amines in Egyptian foods: Sausage
2. Amino acid decarboxylase capability of microorganisms isolated in Spanish fermented meat products
3. Occurrence and formation of biologically active amines in foods
4. Significance of biogenic amines to food safety and human health
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