| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10542881 | Food Chemistry | 2012 | 6 Pages |
Abstract
⺠An extraction procedure for amines from soy sauce was optimized. ⺠HPLC method with OPA derivatization and fluorimetric detection was validated. ⺠Two groups of soy sauce could be established with distinct profile. ⺠Soy sauce contained amines levels capable of causing adverse effects to humans. ⺠Soy sauce with lower NaCl contents contained higher amines levels.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
LetÃcia Rocha Guidi, Maria Beatriz Abreu Gloria,