Determination of ethyl carbamate in soy sauce from Korean market
Author:
Funder
Ministry of Food and Drug Safety
Publisher
Elsevier BV
Subject
Food Science,Biotechnology
Reference25 articles.
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2. Effect of ethanol and low pH on citrulline and ornithine excretion and arc gene expression by strains of Lactobacillus brevis and Pediococcus pentosaceus;Araque;Food Microbiology,2013
3. 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
4. Probabilistic dietary exposure to ethyl carbamate from fermented foods and alcoholic beverages in the Korean population;Choi;Food Additives & Contaminants: Part a,2017
5. Ethyl carbamate and hydrocyanic acid in food and beverages;EFSA (European Food Safety Authority);EFSA Journal,2007
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