Quantitation of Amines in Cereal Products: Thermal Processes Are Able to Generate “Biogenic” Amines
Author:
Affiliation:
1. Technical University of Munich, Chair for Food Chemistry, Lise-Meitner-Straße 34, 85354 Freising, Germany.
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-10-15-0209-R
Reference60 articles.
1. Determination of biogenic diamines with a vaporisation derivatisation approach using solid-phase microextraction gas chromatography–mass spectrometry
2. Simultaneous extraction and quantitation of several bioactive amines in cheese and chocolate
3. Determination of biogenic amines by RP-HPLC of the dabsyl derivates
4. Occurrence of Biogenic Amines inMiso,Japanese Traditional Fermented Soybean Paste
5. An interference free amperometric biosensor for the detection of biogenic amines in food products
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