Determination of ethyl carbamate in some fermented Korean foods and beverages

Food Additives and Contaminants

Volumn 17, Issue 6, 2000, Pages 469-475

  Le Kim, Young Kyunge ^b   Koh, Eunmi ^a   Chung, Hyun Jung ^a   Kwon, Hoonjeong ^a  

^a Seoul National University   (South Korea)

^b Korea Food and Drug Administration   (South Korea)

Author keywords

Daily Intake; Dietary Carcinogen; Ethyl Carbamate; Fermented Foods; Korean Diet

Indexed keywords

ALCOHOL; SOYBEAN OIL; URETHAN; VINEGAR;

ARTICLE; AVERAGE; BEVERAGE; CONTROLLED STUDY; FERMENTATION; FOOD; FOOD CONTAMINATION; FOOD INTAKE; FOOD PROCESSING; GAS CHROMATOGRAPHY; ION MONITORING; KOREA; MASS SPECTROMETRY; PRIORITY JOURNAL; REFERENCE VALUE;

ALCOHOLIC BEVERAGES; CARCINOGENS; DIET; FERMENTATION; FOOD CONTAMINATION; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; KOREA; QUALITY CONTROL; SOYBEANS; URETHANE; VEGETABLES;

ANIMALIA; GLYCINE MAX;

EID: 0343517091     PISSN: 0265203X     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/02652030050034055     Document Type: Article

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