EFFECT OF STORAGE TIME AND TEMPERATURE ON HISTAMINE CONTENT AND HISTIDINE DECARBOXYLASE ACTIVITY OF AQUATIC SPECIES

作者: W. J. EDMUNDS , R. R. EITENMILLER

DOI: 10.1111/J.1365-2621.1975.TB12518.X

关键词:

摘要:

参考文章(9)
P. A. Shore, The Chemical Determination of Histamine Methods of Biochemical Analysis. pp. 89- 97 ,(1971) , 10.1002/9780470110409.CH3
A. LUKTON, H. S. OLCOTT, CONTENT OF FREE IMIDAZOLE COMPOUNDS IN THE MUSCLE TISSUE OF AQUATIC ANIMALS Journal of Food Science. ,vol. 23, pp. 611- 618 ,(1958) , 10.1111/J.1365-2621.1958.TB17612.X
Robert J. Levine, Doris E. Watts, A sensitive and specific assay for histidine decarboxylase activity Biochemical Pharmacology. ,vol. 15, pp. 841- 842 ,(1966) , 10.1016/0006-2952(66)90161-4
K. Simpson, R. D. Verma, J. Dainty, Effect of rate of application of superphosphate on growth and yield of potatoes Journal of the Science of Food and Agriculture. ,vol. 10, pp. 588- 596 ,(1959) , 10.1002/JSFA.2740101103
Mitsuzo TAKAGI, Atsushi IIDA, Shigemi OKA, On the Formation of Unvolatile Amines during Putrefaction in the Muscle of Squid and Octopus Nippon Suisan Gakkaishi. ,vol. 37, pp. 1079- 1083 ,(1971) , 10.2331/SUISAN.37.1079
MASAO KIMATA, CHAPTER 10 – The Histamine Problem Fish As Food. pp. 329- 352 ,(1961) , 10.1016/B978-0-12-395569-2.50016-9