CHANGES IN FREE AMINO ACIDS AND BIOGENIC AMINES DURING RIPENING OF FRESH AND FROZEN SARDINE-Reference-Cited by-同舟云学术

CHANGES IN FREE AMINO ACIDS AND BIOGENIC AMINES DURING RIPENING OF FRESH AND FROZEN SARDINE

Published:1999-08 Issue:3 Volume:23 Page:295-306
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochemistry

Author:

MENDES R.,GONCALVES A.,NUNES M.L.

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4514.1999.tb00021.x/fullpdf

Reference18 articles.

1. G. AYENSA, A. GONCALVES, R. MENDES, M.L. NUNES, and C. PASCUAL, 1992 . Evolution of histamine, cadaverine, free histidine and free lysine during ripening time of sardine,Sardine pilchardus(W.), from fresh and frozen fish .Proceedings of the 22nd Annual WEFTA Meeting, Sept. 8-12, Lisbon.

2. CHROMATOGRAPHY OF AMINO ACIDS ON SULFONATED POLYSTYRENE RESINS

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