Determination of six underivatized biogenic amines by LC-MS/MS and study of biogenic amine production during trout (Salmo trutta) storage in ice.
尸体
腐胺
色谱法
胺气处理
色胺
酪胺
作者
Ioanna S. Kosma,Anastasia Badeka
出处
期刊：Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment日期：2021-01-22卷期号：38 (3): 476-487被引量：2
标识
DOI：10.1080/19440049.2020.1865580
摘要
Biogenic amines (BAs) are natural components of food produced mainly during metabolism in animals and plants. The determination of BAs is important because of their potential toxicity and their pot...
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