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Sample Preparation and Relative Quantitation using Reductive Methylation of Amines for Peptidomics Studies
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[Determination of Nonvolatile Amines in Foods by HPLC Following Fluorescamine Derivatization]

Akiko Kubota1, Yoshiaki Fujii1, Takero Kaga1

  • 1Hokkaido Institute of Public Health.

Shokuhin Eiseigaku Zasshi. Journal of the Food Hygienic Society of Japan
|August 9, 2019
PubMed

Keywords:
HPLCLC-MS/MSderivatizationfluorescaminefood poisoningnonvolatile aminessolid-phase extraction

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