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Biogenic amine content of red Spanish wines: comparison of a direct ELISA and an HPLC method for the determination of histamine in wines



Biogenic amine content of red Spanish wines: comparison of a direct ELISA and an HPLC method for the determination of histamine in wines



Food Research International 38(4): 387-394



Biogenic amines were determined in 61 commercial red Spanish wines from various winemaking areas and elaborated with different vinification/ageing procedures. Biogenic amines (histamine, methylamine, ethylamine, tyramine, phenylethylamine, putrescine and cadaverine) analysis was carried out by RP-HPLC with o-phthaldialdehyde precolumn derivatization and fluorescence detection.

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Accession: 004056502

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DOI: 10.1016/j.foodres.2004.10.008


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