Comparison of Extraction Methods and Extraction Optimization in Aqueous Two-Phase System for Ethyl Carbamate Analysis in Model Systems for Maesil Wine
Author:
Affiliation:
1. Department of Food Science and Technology, Pukyong National University, Busan 48513, Korea
2. Central Laboratory, Pukyong National University, Busan 48513, Korea
Funder
Pukyong National University
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://pdf.medrang.co.kr/PNF2/2022/027/PNF027-02-234.pdf
Reference22 articles.
1. Optimization extraction conditions for improving phenolic content and antioxidant activity in Berberis asiatica fruits using response surface methodology (RSM)
2. Determination of Ethyl Carbamate in Maesil Extract and Estimated Daily Intake
3. Probabilistic dietary exposure to ethyl carbamate from fermented foods and alcoholic beverages in the Korean population
4. Optimizing conditions for anthocyanins extraction from purple sweet potato using response surface methodology (RSM)
5. Hong KP, Kang YS, Jung DC, Park SR, Yoon JH, Lee SY, et al. Exposure to ethyl carbamate by consumption of alcoholic beverages imported in Korea. Food Sci Biotechnol. 2007. 16:975-980.
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