HIGH-PRESSURE LIQUID-CHROMATOGRAPHIC ANALYSIS OF TYRAMINE, PHENYLETHYLAMINE AND TRYPTAMINE IN SAUSAGE, CHEESE AND CHOCOLATE

被引：73

作者：

KOEHLER, PE

EITENMILLER, RR

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1978.tb15279.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1245 / 1247

页数：3

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[4]

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[5]

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[6]

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[7]

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[8]

Lovenberg W., 1973, TOXICANTS OCCURRING, P170

[9]

OGILVIE CM, 1955, Q J MED, V24, P175

[10] HISTAMINE AND TYRAMINE CONTENT OF MEAT-PRODUCTS [J].

RICE, S ;

EITENMILLER, RR ;

KOEHLER, PE .

JOURNAL OF MILK AND FOOD TECHNOLOGY, 1975, 38 (05) :256-258