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

Taiwan Yi Xue Hui Za Zhi. 1982 Sep;81(9):1116-25.
[Article in Chinese]
No abstract available

Publication types

  • English Abstract
  • Research Support, Non-U.S. Gov't

MeSH terms

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

Substances

  • Amines
  • Nitrosamines