Biogenic Amine and Polyamine Contents in Meat and Meat Products
Author:
Affiliation:
1. Unitat de Nutrició i Bromatologia, Facultat de Farmàcia, Universitat de Barcelona, Av. Joan XXIII s/n, 08028 Barcelona, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf960790p
Reference27 articles.
1. Deproteinization techniques for HPLC amino acid analysis in fresh pork muscle and dry-cured ham
2. Polyamines in food—implications for growth and health☆
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