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
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
Cited by
20 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献