Changes of ethyl carbamate and its precursors in maesil (Prunus mume) extract during one-year fermentation
Author:
Funder
Seoul Women’s University
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference21 articles.
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1. Cyanogenic Glycoside Content and Quality Characteristic of Maesil (<i>Prunus mume</i>) Chung according to its Preparation Conditions;Food Engineering Progress;2023-11-30
2. Effect of precursors and stress factors on yeast isolated from fermented maesil extract and their biogenic amine formation;Food Science and Biotechnology;2023-06-16
3. Whole-genome analysis guided molecular mechanism of cyanogenic glucoside degradation by yeast isolated from Prunus mume fruit syrup;Chemosphere;2022-11
4. Method Validation and Assessment of Hazardous Substances and Quality Control Characteristics in Traditional Fruit Wines;Foods;2022-09-30
5. Elimination of ethyl carbamate in fermented foods;Food Bioscience;2022-06
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