title: Measurement of histamine in seafood by HPLC, CE, and ELISA: comparison of three techniques.
authors.affiliation: Istituto Zooprofilattico Sperimentale della Puglia e della Basilicata, Foggia, Italy. m.muscarella@izsfg.it
authors.forename: M
authors.initials: M
authors.lastname: Muscarella
authors.forename: M
authors.initials: M
authors.lastname: Iammarino
authors.forename: D
authors.initials: D
authors.lastname: Centonze
authors.forename: C
authors.initials: C
authors.lastname: Palermo
mesh_terms: D000818:Animals; D002851:Chromatography, High Pressure Liquid; D019075:Electrophoresis, Capillary; D004797:Enzyme-Linked Immunosorbent Assay; D005399:Fishes / Q000378:metabolism*; D005504:Food Analysis; D006632:Histamine / Q000032:analysis*; D015203:Reproducibility of Results; D017747:Seafood / Q000592:standards*; D012680:Sensitivity and Specificity
chemical_list: D006632:Histamine