Content of biogenic amines in table olives

Content of biogenic amines in flesh and brines of table olives was determined by high-pressure liquid chromatography analysis of their benzoyl derivatives. No biogenic amines were found in the flesh of fresh fruits at any stage of ripeness. Contents of biogenic amines in Spanish-style green or store...

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Veröffentlicht in:	Journal of food protection 2000, Vol.63 (1), p.111-116
Hauptverfasser:	GARCIA-GARCIA, P, BRENES-BALBUENA, M, HORNERO-MENDEZ, D, GARCIA-BORREGO, A, GARRIDO-FERNANDEZ, A
Format:	Artikel
Sprache:	eng
Schlagworte:	Biogenic Amines - analysis Biological and medical sciences Chromatography, High Pressure Liquid Fermentation Food industries Food Preservation Fruit - chemistry Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Putrescine - analysis
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