Amadeu Griol

Current Analytical Methods and Recent Advances in Histamine Analysis in Fish and Fish Products: A Systematic Review

Miguel Henares, Doaa Abouelenein, Lene Duedahl‐Olesen, M Gómez-Gómez, Amadeu Griol, Isabel Fernández-Segovia, et al.

Histamine (HIS) in food products can cause poisoning or intolerance reactions, which are usually associated with fish and seafood consumption. Therefore, the detection and quantification of histamine in fish and fish products are important for public health protection. This artic…Read more