Analysis of cheese for histamine, tyramine, tryptamine, histidine, tyrosine, and tryptophane

SF Chang, JW Ayres, WE Sandine - Journal of Dairy Science, 1985 - Elsevier

Abstract

A method is described for determining the content of selected biologically active amines (histamine, tyramine, tryptamine) and amino acids (histidine, tyrosine, tryptophane) in cheeses by high performance liquid chromatography. The amines and amino acids were …

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