Effect of citrulline, urea, ethanol, and urease on the formation of ethyl carbamate in soybean paste model system

Author:

Kim Yong Gun,Lyu Jihye,Kim Mina K.,Lee Kwang-Geun

Funder

Agriculture, Food and Rural Affairs Research Center Support Program

Ministry of Agriculture, Food and Rural Affairs

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

1. Citrulline as the main precursor of ethyl carbamate in model fortified wines inoculated with Lactobacillus hilgardii: A marker of the levels in a spoiled fortified wine;Azevedo;Letters in Applied Microbiology,2002

2. Influence of the distillation processes from Rio de Janeiro in the ethyl carbamate formation in Brazilian sugar cane spirits;Bruno;Food Chemistry,2007

3. Application of acid urease to reduction of urea in commercial wines;Fujinawa;American Journal of Enology and Viticulture,1990

4. Estimation of Korean adult’s daily intake of ethyl carbamate through Korean commercial alcoholic beverages based on the monitoring;Ha;Food Science and Biotechnology,2006

5. Effects of storage time and temperature on the concentration of ethyl carbamate and its precursors in wine;Hasnip;Food Additives and Contaminants,2004

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