ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The following amines were tentatively identified in fermented fish paste: ethanolamine, 2-methylbutylamine, 2-mercaptoethylamine, 2-phenylethylamine, cadaverine, tyramine, dopamine, octopamine, tryptamine, and histamine. The concentration of these amines ranged from 0.5–64 mg/100g. Histamine and 2-phenylethylamine were the major amine found with maximal amounts of 64.0 and 60.0 mg/100g, respectively.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1979.tb06492.x
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