When the fish is more putrified, I noticed a shift in the retention time of histamine
trimethylamine as well histamine are the main biogenic amines in fish.
Trimethylamine is a product of decomposition of plants and animals. It is the substance mainly responsible for the odor often associated with rotting fish.
How are FTIR spectrometer and Q-TOF LC/MS differentially capable in identifying unknown compounds ?
01 February 2016 7,971 2 View
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Why is it that honey requires C-3 plant sugars?
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This is for stable isotope analysis
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As it is closely related species, in the spoilage fishes u find close retention times
11 December 2014 5,426 2 View
Could be a full text reference
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