Residue levels of ethyl carbamate in wines and spirits by gas chromatography and mass spectrometry/mass spectrometry
Author:
Publisher
American Chemical Society (ACS)
Subject
Analytical Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/ac00144a010
Cited by 24 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Occurrence of Ethyl Carbamate in Foods and Beverages: Review of the Formation Mechanisms, Advances in Analytical Methods, and Mitigation Strategies;Journal of Food Protection;2021-08-04
2. Determination of ethyl carbamate in spirits using salting-out assisted liquid–liquid extraction and high performance liquid chromatography with fluorimetric detection;Anal. Methods;2014-09-18
3. Aroma formation by immobilized yeast cells in fermentation processes;Yeast;2014-09
4. Ethyl Carbamate in Fermented Beverages: Presence, Analytical Chemistry, Formation Mechanism, and Mitigation Proposals;Comprehensive Reviews in Food Science and Food Safety;2014-06-21
5. Optimization of headspace solid-phase microextraction for analysis of ethyl carbamate in alcoholic beverages using a face-centered cube central composite design;Analytica Chimica Acta;2008-10
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