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Autor:
Victor Bienvenu Anihouvi, Soumaya Benmedjadi, O. Herbert Iko Afé, Ahmed Igout, Djidjoho Joseph Hounhouigan, Marie-Louise Scippo, François Brose, Caroline Douny
Publikováno v:
Food Analytical Methods. 12:2392-2400
A UPLC-fluorescence method has been developed to evaluate the concentration of ten biogenic amines, as dansylated derivatives, in food. The sample preparation consisted of a solid-liquid extraction with perchloric acid, followed by the dansylation of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3de8bd8dfe3510dcb3957a49cc6dbb4b
https://doi.org/10.1007/s12161-019-01587-4
https://doi.org/10.1007/s12161-019-01587-4
