Identification and Occurrence of Tryptamine- and Tryptophan-Derived Tetrahydro-β-carbolines in Commercial Sausages
Author:
Affiliation:
1. Instituto de Fermentaciones Industriales, CSIC, Juan de la Cierva, 3, 28006, Madrid, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0354601
Reference42 articles.
1. Occurrence of Tetrahydro-β-carboline-3-carboxylic Acids in Commercial Foodstuffs
2. HPLC−MS/MS Profiling of Tryptophan-Derived Alkaloids in Food: Identification of Tetrahydro-β-carbolinedicarboxylic Acids
3. Neurobiology of tetrahydro-β-carbolines
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