Biogenic amine changes in barramundi (Lates calcarifer) slices stored at 0°C and 4°C
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Cited by 43 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Soğukta (4 °C) Muhafaza Edilen Sazan Balıklarında (Cyprinus carpio L., 1758) Biyojenik Amin Oluşumu, Mikrobiyolojik ve Duyusal Değişiliklerin Belirlenmesi;Van Veterinary Journal;2023-03-19
2. Effect of Storage Temperature and Time on Biogenic Amines in Canned Seafood;Foods;2022-09-07
3. Application of Biotechnology in Specific Spoilage Organisms of Aquatic Products;Frontiers in Bioengineering and Biotechnology;2022-04-28
4. Biogenic amines in fresh fish and fishery products and emerging control;Aquaculture and Fisheries;2021-03
5. Ultrasound-assisted dispersive solid-phase extraction combined with reversed-phase high-performance liquid chromatography-photodiode array detection for the determination of nine biogenic amines in canned seafood;Journal of Chromatography A;2021-01
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