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

Journal of Industrial Microbiology and Biotechnology

Volumn 26, Issue 6, 2001, Pages 363-368

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

^a Kyungpook National University   (South Korea)

^b Catholic University of Daegu   (South Korea)

Author keywords

Ethyl carbamate determination; NaCl saturation; PH; Rice wine; Storage; Urea

Indexed keywords

CHLOROFORM; SODIUM CHLORIDE; UREA; URETHAN;

ARTICLE; CARCINOGENICITY; EXTRACTION; FERMENTATION; FOOD CONTAMINATION; FOOD STORAGE; GENOTOXICITY; HIGH TEMPERATURE; PH; RICE; WINE;

CARCINOGENS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HYDROGEN-ION CONCENTRATION; KOREA; ORYZA SATIVA; SODIUM CHLORIDE; SOLVENTS; TEMPERATURE; TIME FACTORS; UREA; URETHANE; WINE;

EID: 0034810003     PISSN: 13675435     EISSN: None     Source Type: Journal    
DOI: 10.1038/sj.jim.7000148     Document Type: Article

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