Effects of storage time and temperature on the concentration of ethyl carbamate and its precursors in wine

Food Additives and Contaminants

Volumn 21, Issue 12, 2004, Pages 1155-1161

  Hasnip, S ^a   Caputi, A ^b   Crews, C ^a   Brereton, P ^a  

^a CENTRAL SCIENCE LABORATORY   (United Kingdom)

^b E and J Gallo Winery ^*  (United States)

Author keywords

Citrulline; Ethyl carbamate; Ethyl carbamate formation; Urea

Indexed keywords

CITRULLINE; UREA; URETHAN;

ACCURACY; ARTICLE; CALCULATION; CHEMICAL REACTION KINETICS; CONCENTRATION RESPONSE; CONTROLLED STUDY; FOOD ANALYSIS; FOOD STORAGE; MONITORING; PREDICTION; PRIORITY JOURNAL; SHELF LIFE; STORAGE TEMPERATURE; SYNTHESIS; TEMPERATURE DEPENDENCE; TIME; VALIDATION PROCESS; WINE INDUSTRY;

CARCINOGENS; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD PRESERVATION; HUMANS; TEMPERATURE; TIME FACTORS; URETHANE; WINE;

EID: 12344260777     PISSN: 0265203X     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/02652030400019851     Document Type: Article

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