Analysis of ethyl carbamate in Korean soy sauce using high-performance liquid chromatography with fluorescence detection or tandem mass spectrometry and gas chromatography with mass spectrometry-Reference-Cited by-同舟云学术

Analysis of ethyl carbamate in Korean soy sauce using high-performance liquid chromatography with fluorescence detection or tandem mass spectrometry and gas chromatography with mass spectrometry

Published:2007-08 Issue:8 Volume:18 Page:975-982
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Park Sung-Kug,Kim Cheong Tae,Lee Joo-Won,Jhee Ok Hwa,Om Ae Seon,Kang Ju Seop,Moon Tae Wha

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference20 articles.

1. AOAC Official Method 994.07: Ethyl carbonate in alcoholic beverages and soy sauce;AOAC,2000

2. Detection and quantitation of trace levels of ethyl carbamate in alcoholic beverage by selective ion monitoring;Benjamin;Journal of Agricultrual and Food Chemistry,1988

3. Quantitation of ethyl carbamate in whisky, sherry, port and wine by gas chromatography/tandem mass spectrometry using a triple quadrupole mass spectrometer;Brumley;Analytical Chemistry,1988

4. Ethyl carbamate levels in selected foods and beverages;Canas;Journal of the Association of Official Analytical Chemists,1989

5. Capillary column gas chromatographic determination of ethyl carbamate in alcoholic beverages with confirmation by gas chromatography/mass spectrometry;Conacher;Journal of the Association of Official Analytical Chemists,1987

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