A comparative analysis of derivatization strategies for the determination of biogenic amines in sausage and cheese by HPLC.
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DOI: 10.1016/j.foodchem.2018.06.001
Abstract: The six biogenic amines in sausage and cheese were analyzed by HPLC with UV detection after off-line derivatization with dansyl chloride, 9-fluorenylmethoxycarbonyl chloride, benzoyl chloride and dabsyl chloride, respectively. The results showed that both the… read more here.
Keywords: amines sausage; analysis; sausage cheese; biogenic amines ... See more keywords