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Qualitative determination of histamine in canned yellowfin tuna (Thunnus albacares) marketed in Sardinia (Italy) by rapid screening methods
Histamine is produced by the bacterial decarboxylation of histidine, an ammino acid present in large amount especially in scombroid fish such as tuna. Fish containing high levels of histamine have been associated with many instances of “scombroid poisoning”. Since histamine is heat resistant, its pr...
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| Опубликовано в: : | Ital J Food Saf |
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| Главные авторы: | , , , , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
PAGEPress Publications, Pavia, Italy
2021
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8273629/ https://ncbi.nlm.nih.gov/pubmed/34322399 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.4081/ijfs.2021.9379 |
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