HIGH PRESSURE LIQUID CHROMATOGRAPHIC ANALYSIS OF TYRAMINE, PHENYLETHYLAMINE AND TRYPTAMINE IN SAUSAGE, CHEESE AND CHOCOLATE
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1978.tb15279.x/fullpdf
Reference15 articles.
1. TRANYLCYPROMINE AND CHEESE
2. TYRAMINE IN CHEESE RELATED TO HYPERTENSIVE CRISES AFTER MONOAMINE-OXIDASE INHIBITION
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