An improved method for determination of ethyl carbamate in Korean traditional rice wine-Reference-Cited by-同舟云学术

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An improved method for determination of ethyl carbamate in Korean traditional rice wine

Published:2001-06-01 Issue:6 Volume:26 Page:363-368
ISSN:1367-5435
Container-title:Journal of Industrial Microbiology and Biotechnology
language:
Short-container-title:Journal of Industrial Microbiology and Biotechnology

Author:

Woo I-S,Kim I-H,Yun U-J,Chung S-K,Rhee I-K,Choi S-W,Park H-D

Publisher

Oxford University Press (OUP)

Subject

Applied Microbiology and Biotechnology,Biotechnology,Bioengineering

Link

http://www.springerlink.com/index/pdf/10.1038/sj.jim.7000148

Cited by 30 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

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2. A comprehensive review of quantified flavour components in Chinese baijiu;International Food Research Journal;2024-04-30

3. Reduction of Ethyl Carbamate in an Alcoholic Beverage by CRISPR/Cas9-Based Genome Editing of the Wild Yeast;Foods;2022-12-25

4. Comparison of Extraction Methods and Extraction Optimization in Aqueous Two-Phase System for Ethyl Carbamate Analysis in Model Systems for Maesil Wine;Preventive Nutrition and Food Science;2022-06-30

5. Elimination of ethyl carbamate in fermented foods;Food Bioscience;2022-06

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