Identification and quantification of ethyl carbamate occurring in urea complexation processes commonly utilized for polyunsaturated fatty acid concentration-Reference-Cited by-同舟云学术

Identification and quantification of ethyl carbamate occurring in urea complexation processes commonly utilized for polyunsaturated fatty acid concentration

Published:2017-08 Issue: Volume:229 Page:28-34
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Vázquez Luis,Prados Isabel M.,Reglero Guillermo,Torres Carlos F.

Funder

Comunidad Autónoma de Madrid: ALIBIRD

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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3. Ethyl carbamate formation during urea complexation for fractionation of fatty acids;Canas;Journal of the American Oil Chemists Society,1999

4. Ethyl carbamate and hydrocyanic acid in food and beverages;EFSA (European Food Safety Authority);EFSA Journal,2007

5. Γ-Linolenic acid purification from seed oil sources by argentated silica gel chromatography column;Guil-Guerrero;Process Biochemistry,2000

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