Histamine, reagent kit for wine Enzymatic expressed as g/L of tartaric

expressed as g/L of tartaric acid

Limit of detection: 1 mg/l (ppm)

acetic acid bacteria can multiply

Lysozyme reagent is a sandwich enzyme-linked immunosorbent assay (ELISA) for the quantitative analysis of casein traces in wine and cheese samples

The main source is phytosanitary treatments of vineyards to prevent mildew

Histamine, reagent kit for wine Enzymatic expressed as g/L of tartaricELISA method Kit volume: 100 ml Method: Two reagent differential at 420 nm Limit of linearity: 160 mg l Limit of detection: 2. 1 mg l (ppm) Advantages High sensitivity Liquid reagent, stable until the expiration date Easy sample preparation Histamine is a biogenic amine present in certain food with high concentrations of protein or foods exposed to fermentation processes. Histamine is created by certain microorganisms that affect the amino acid