Simon-Sarkadi, L. and Gelencsér, É. and Vida, A. (2003) Immunoassay method for detection of histamine in foods. Acta Alimentaria, 32 (1). pp. 89-93. ISSN 0139-3006
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Official URL: http://dx.doi.org/10.1556/AAlim.32.2003.1.10
Abstract
A novel screening immunoassay for histamine was used for detection of histamine in different foodstuffs. The detection limit of this assay was 20 µg kg-1. The concentration of histamine varied between 182-982 µg kg-1 in sauerkraut, cheese and fish samples and 26-18433 µg l-1 in milk, sparkling wine and wines. The applied competitive enzyme immunoassay (ELISA) seemed a reliable technique for simple and rapid determination of histamine in food.
| Item Type: | Article |
|---|---|
| Subjects: | Q Science / természettudomány > QD Chemistry / kémia > QD01 Analytical chemistry / analitikai kémia |
| Depositing User: | xKatalin xBarta |
| Date Deposited: | 15 Feb 2017 14:50 |
| Last Modified: | 28 Feb 2023 00:15 |
| URI: | http://real.mtak.hu/id/eprint/49116 |
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