| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10552831 | Journal of Food Composition and Analysis | 2013 | 5 Pages |
Abstract
⺠Biogenic amines from spoilage of anchovy sauce were analyzed. ⺠Methodology was fast, easy, accurate, precise, robust, reliable and non-polluting. ⺠The experimental procedure was expedited by the use of micellar media. ⺠Method validated following US Food and Drug Administration guidelines. ⺠Method was applied to compare anchovy sauce storage with and without salting.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
M.L. Chin-Chen, S. Carda-Broch, J. Peris-Vicente, M. Rambla-Alegre, J. Esteve-Romero, S. Marco-Peiró,