[Studies on the chemical toxicants in Chinese foods. VI. Determination of primary and secondary amines in wines and sauces].

Subjects

Subjects :

Humans
Hydrogen-Ion Concentration
Nitrosamines metabolism
Glycine max
Taiwan
Amines analysis
Condiments analysis
Food Analysis
Wine analysis

Details

Language :

Chinese

ISSN :

0371-7682

Volume :

81

Issue :

9

Database :

MEDLINE

Journal :

Taiwan yi xue hui za zhi. Journal of the Formosan Medical Association

Publication Type :

Academic Journal

Accession number :

6960146