TYRAMINE CONTENT OF ASIAN AND PACIFIC FOODS DETERMINED BY HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY

被引：22

作者：

MOWER, HF ^{[1
]}

BHAGAVAN, NV ^{[1
]}

PONTIUS, EB ^{[1
]}

MCDERMOTT, JF ^{[1
]}

机构：

[1] UNIV HAWAII,JOHN A BURNS SCH MED,DEPT PSYCHIAT,HONOLULU,HI 96822

来源：

FOOD CHEMISTRY | 1989年 / 31卷 / 04期

关键词：

D O I：

10.1016/0308-8146(89)90066-6

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：251 / 257

页数：7

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