Evolution of Eight Biogenic Amines in Raw and Preserved Mackerel (<i>Scomber scombrus</i>) Fillets Monitored by UHPLC-PDA
The presence of biogenic amines (BAs) in seafood can pose a health risk to consumers, as they have been linked to adverse reactions such as histamine poisoning. Although the only biogenic amine for which maximum limits have been set is histamine, it is also important to regulate the presence of othe...
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| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
MDPI AG
2024-08-01
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| Col·lecció: | Separations |
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| Accés en línia: | https://www.mdpi.com/2297-8739/11/8/235 |
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