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. 2020 Mar 12;8(4):2094–2101. doi: 10.1002/fsn3.1503

Figure 2.

Figure 2

Biogenic amine content in the camel meat and offal. The content of (a) cadaverine, (b) histamine, (c) putrescine, (d) spermine, and (e) tyramine, and total biogenic amines in the examined camel meat and edible offal including duodenum, rumen, lungs, kidneys, and liver. Values represent means ± SE (mg/g) of twenty samples from each. Columns carrying different superscript letters differ significantly among examined samples at p < .05