The Concentration of Ethyl Carbamate in Commercial Ume (Prunus mume) Liqueur Products and a Method of Reducing It-Reference-Cited by-同舟云学术

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The Concentration of Ethyl Carbamate in Commercial Ume (Prunus mume) Liqueur Products and a Method of Reducing It

Published:2010-10-23 Issue:10 Volume:74 Page:2060-2066
ISSN:0916-8451
Container-title:Bioscience, Biotechnology, and Biochemistry
language:en
Short-container-title:Bioscience, Biotechnology, and Biochemistry

Author:

HASHIGUCHI Tomokazu¹,HORII Sachie¹,IZU Hanae¹,SUDO Shigetoshi¹

Affiliation:

1. National Research Institute of Brewing

Publisher

Oxford University Press (OUP)

Subject

Organic Chemistry,Molecular Biology,Applied Microbiology and Biotechnology,General Medicine,Biochemistry,Analytical Chemistry,Biotechnology

Link

https://www.tandfonline.com/doi/pdf/10.1271/bbb.100364

Reference25 articles.

1. 1) Battaglia R, Conacher HBS, and Page BD, Food Addit. Contam., 7, 477–496 (1990).

2. 2) Zimmerli B and Schlatter J, Mutat. Res., 259, 325–350 (1991).

3. 3) Lachenmeier DW, Schehl B, Kuballa T, Frank W, and Senn T, Food Addit. Contam., 22, 397–405 (2005).

4. 4) Hasnip S, Crews C, Potter N, Christy J, Chan D, Bondu T, Matthews W, Walters B, and Patel K, J. Agric. Food Chem., 55, 2755–2759 (2007).

5. 5) Lachenmeier DW, Kanteres F, Kuballa T, López MG, and Rehm J, Int. J. Environ. Res. Public Health, 6, 349–360 (2009).

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