Comparison of ELISA and HPLC for the Determination of Histamine in Cheese-Reference-Cited by-同舟云学术

Comparison of ELISA and HPLC for the Determination of Histamine in Cheese

Published:1999-04-03 Issue:5 Volume:47 Page:1961-1964
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Aygün Osman¹,Schneider Elisabeth¹,Scheuer Rainer¹,Usleber Ewald¹,Gareis Manfred¹,Märtlbauer Erwin¹

Affiliation:

1. Institute for Toxicoloy and Microbiology, Federal Center for Meat Research, E.-C.-Baumann-Strasse 20, 95326 Kulmbach, Germany, and Institute for Hygiene and Technology of Food of Animal Origin, Veterinary Faculty, University of Munich, Veterinärstrasse 13, 80539 Munich, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf980901f

Reference29 articles.

1. Enzyme immunoassay for the measurement of histamine

2. Is there a role for amines other than histamines in the aetiology of scombrotoxicosis?

3. Public Health Significance of Amines in Cheese

4. Levels of Histamine and Histamine-Producing Bacteria in Smoked Fish from New Zealand Markets

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