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

被引：72

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

共 15 条

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[2] BLACKWELL B, 1965, LANCET, V1, P938
[3] BLACKWELL B, 1963, LANCET, V1, P167
[4] CLARK JA, 1961, LANCET, V1, P618
[5] CREVELING CR, 1971, METHODS ENZYMOLOGY B, V17, P846
[6] DAVIES EB, 1963, LANCET, V2, P691
[7] HANINGTON E, 1967, BMJ-BRIT MED J, V2, P550
[8] Lovenberg W., 1973, TOXICANTS OCCURRING, P170
[9] OGILVIE CM, 1955, Q J MED, V24, P175
[10] HISTAMINE AND TYRAMINE CONTENT OF MEAT-PRODUCTS
RICE, S
EITENMILLER, RR
KOEHLER, PE
[J]. JOURNAL OF MILK AND FOOD TECHNOLOGY, 1975, 38 (05): : 256 - 258