相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Ethyl carbamate: An emerging food and environmental toxicant
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Probabilistic dietary exposure to ethyl carbamate from fermented foods and alcoholic beverages in the Korean population
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Inhibition Role of Atherogenic Diet on Ethyl Carbamate Induced Lung Tumorigenesis in C57BL/6J Mice
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Changes of ethyl carbamate and its precursors in maesil (Prunus mume) extract during one-year fermentation
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CYTA-JOURNAL OF FOOD (2014)
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Formation of ethyl carbamate and changes during fermentation and storage of yellow rice wine
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Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China
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An Improved and Validated Sample Cleanup Method for Analysis of Ethyl Carbamate in Chinese Liquor
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Validation (in-house and collaboratory) of the quantification method for ethyl carbamate in alcoholic beverages and soy sauce by GC-MS
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Progress in preventing the accumulation of ethyl carbamate in alcoholic beverages
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A survey of ethyl carbamate in fermented foods and beverages from Zhejiang, China
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JOURNAL OF THE INSTITUTE OF BREWING (2010)
Ethyl carbamate in foods and beverages: a review
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Exposure to ethyl carbamate in alcohol-drinking and nondrinking adults and its reduction by simple charcoal filtration
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Determination of urea using high-performance liquid chromatography with fluorescence detection after automated derivatisation with xanthydrol
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Quantification of ethyl carbamate in soy sauce consumed in Korea and estimated daily intakes by age
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JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2007)
Influence of the distillation processes from Rio de Janeiro in the ethyl carbamate formation in Brazilian sugar cane spirits
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Enhancing and accelerating flavour formation by salt-tolerant yeasts in Japanese soy-sauce processes
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