The influence of processing technique on the catecholamine and indolamine contents of fruits
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- 作者：Joanna Płonka ; joanna.plonka@polsl.pl ; Adam Michalski
- 关键词：Food analysis ; Food composition ; Biogenic amines stability ; Temperature impact ; Fruit preserves ; HPLC analysis
- 刊名：Journal of Food Composition and Analysis
- 出版年：2017
- 出版时间：April 2017
- 年：2017
- 卷：57
- 期：Complete
- 页码：102-108
- 全文大小：686 K
- 卷排序：57
文摘
Significant role of temperature processes on the biogenic amines content in fruits. None of examined compounds was thermostable. Analytical procedure for determination of biogenic amines was determined.