Analysis of ethyl carbamate in Korean soy sauce using high-performance liquid chromatography with fluorescence detection or tandem mass spectrometry and gas chromatography with mass spectrometry

Food Control

Volumn 18, Issue 8, 2007, Pages 975-982

  Park, Sung Kug ^a   Kim, Cheong Tae ^b   Lee, Joo Won ^c   Jhee, Ok Hwa ^c,d   Om, Ae Seon ^d   Kang, Ju Seop ^c   Moon, Tae Wha ^b  

^a Korea Food and Drug Administration   (South Korea)

^b Seoul National University   (South Korea)

^c Hanyang University   (South Korea)

^d Institute of Social Sciences   (South Korea)

Author keywords

Ethyl carbamate; HPLC MS MS; Korean soy sauce

Indexed keywords

EID: 33846597544     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2006.05.013     Document Type: Article

References (20)

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