Free Amino Acids in Dark- and White-muscle Fish as Determined by O-phthaldialdehyde Precolumn Derivatization

Author:

Antoine F.R.,Wei C.I.,Littell R.C.,Quinn B.P.,Hogle A.D.,Marshall M.R.

Publisher

Wiley

Subject

Food Science

Reference62 articles.

1. Distribution of free L-histidine and its related compounds in marine fishes;Abe;Bull Japan Soc Sci Fish,1983

2. Histamine levels for tuna, mahi-mahi addressed in revised CPG;Anonymous.;Food Chemical News,1995

3. HPLC method for analysis of free amino acids in fish using o-phthaldialdehyde precolumn derivatization;Antoine;J Agric Food Chem,1999

4. Histamine (?) toxicity from fish products;Arnold;Adv Food Res,1978

5. Liquid chromatographic determination of histamine in fish, sauerkraut, and wine: interlaboratory study;Beljaars;J AOAC Int,1998

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