Effect of fruit thermal processing on ethyl carbamate content in maesil (Prunus mume) liqueur
Author:
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s10068-021-00961-5.pdf
Reference35 articles.
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4. Bradbury MG, Egan SV, Bradbury JH. Picrate paper kits for determination of total cyanogens in cassava roots and all forms of cyanogens in cassava products. Journal of the Science of Food and Agriculture. 79: 593-601 (1999)
5. Carrao-Panizzi MC, Bordingnon JR. Activity of beta-glucosidase and levels of isoflavone glucosides in soybean cultivars affected by the environment. Pesquisa Agropecuaria Brasileira. 35: 873-878 (2000)
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