Determination of Biogenic Amines in Wine from Chinese Markets Using Ion Chromatography–Tandem Mass Spectrometry
Author:
Affiliation:
1. Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Science, Hangzhou 310021, China
2. College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310014, China
Abstract
Funder
China Agriculture Research System
Publisher
MDPI AG
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
Link
https://www.mdpi.com/2304-8158/12/11/2262/pdf
Reference35 articles.
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2. Biogenic amines levels in food processing: Efforts for their control in foodstuffs;Food Res. Int.,2021
3. UHPLC analysis of biogenic amines in different cheese varieties;Mayer;Food Control,2018
4. Research advances on biogenic amines in traditional fermented foods: Emphasis on formation mechanism, detection and control methods;Gao;Food Chem.,2023
5. Literature update of analytical methods for biogenic amines determination in food and beverages;Papageorgiou;TRAC Trends Anal. Chem.,2018
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