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Development of Histamine in Fresh and Canned Tuna Steaks Stored under Different Experimental Temperature Conditions

Among biogenic amines, histamine is most frequently involved in foodborne intoxication. To evaluate histamine formation in tuna, several storage conditions were reproduced. An LC-MS/MS method was used for analytical determinations. Fresh tuna samples (not contaminated and grafted with tuna muscle na...

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Detalles Bibliográficos
Autores principales:	Altafini, Alberto, Roncada, Paola, Guerrini, Alessandro, Sonfack, Gaetan Minkoumba, Accurso, Damiano, Caprai, Elisabetta
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778485/ https://www.ncbi.nlm.nih.gov/pubmed/36553776 http://dx.doi.org/10.3390/foods11244034

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