Validation (in-house and collaboratory) of the quantification method for ethyl carbamate in alcoholic beverages and soy sauce by GC

Validation (in-house and collaboratory) of the quantification method for ethyl carbamate in alcoholic beverages and soy sauce by GC–MS

Published:2013-12 Issue:4 Volume:141 Page:4161-4165
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Huang Zhu,Pan Xiao-Dong,Wu Ping-Gu,Chen Qing,Han Jian-Long,Shen Xiang-Hong

Funder

Health Bureau of Zhejiang Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference26 articles.

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4. Determination of ethyl carbamate in alcoholic beverages and soy sauce by gas chromatography with mass selective detection: Collaborative study;Canas;Journal of AOAC International,1994

5. Ethyl carbamate in alcoholic beverages, a Canadian case history; proceedings of the Euro food toxicity, interdisciplinary conference on natural toxicants in food;Conacher;European Society of Toxicology,1986

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