A Review on the Determination of Biogenic Amines in Fresh and Processed Fish Products using HPLC, LC-MS/MS and Other Chromatographic Methods.

已完结 10 由小熊发布于 2026/1/7 19:42:03

DOI:10.2174/1386207326666230316141040
作者：Hossein Ahangari,?Milad Tavassoli,?Arezou Khezerlou,?Narges Kiani Salmi,?Ali Ehsani,?Mohammad Reza Afshar Mogaddam
文献类型：期刊论文
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Bentham Science

Abstract：Biogenic amines (BAs) are compounds deemed to be foodstuff contaminants and are the cause of poisoning or allergy. The main BAs found in foods include histamine, tyramine, putrescine, cadave

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