Development of the High Sensitivity and Selectivity Method for the Determination of Histamine in Fish and Fish Sauce from Vietnam by UPLC-MS/MS

<div>Representative UPLC-MS/MS chromatograms of histamine at 50.0 ng/mL of concentration: (a) in ACN blank, (b) in fish sauce sample solution, and (c) in fish sample solution.</div>

International Journal of Analytical Chemistry

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Figure 1

Figure 1: Development of the High Sensitivity and Selectivity Method for the Determination of Histamine in Fish and Fish Sauce from Vietnam by UPLC-MS/MS 

Figure 1 | Development of the High Sensitivity and Selectivity Method for the Determination of Histamine in Fish and Fish Sauce from Vietnam by UPLC-MS/MS 