Ethyl-carbamate determination by gas chromatography-mass spectrometry at different stages of production of a traditional Brazilian spirit

Food Chemistry

Volumn 129, Issue 4, 2011, Pages 1383-1387

  Baffa Júnior, José Carlos ^a   Mendona, Regina Célia Santos ^a   Pereira, Joesse Maria De Assis Teixeira Kluge ^a   Marques Pereira, José Antonio ^a   Soares, Nilda De Fátima Ferreira ^a  

^a Universidade Federal de Viosa   (Brazil)

Author keywords

Cachaa; Ethyl carbamate; GC MS

Indexed keywords

ALCOHOLIC FERMENTATION; CACHAA; DISTILLATION PROCESS; ETHYL CARBAMATE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GC-MS; VINASSES;

DISTILLATION; FERMENTATION; MASS SPECTROMETRY; SUGAR CANE; SUGARS; WINE;

GAS CHROMATOGRAPHY;

COPPER; URETHAN;

ALCOHOL PRODUCTION; ARTICLE; CACHACA; CHEMICAL ANALYSIS; CONTROLLED STUDY; DISTILLATION; FERMENTATION; MASS FRAGMENTOGRAPHY; MOLECULAR INTERACTION; SUGARCANE; VINASSE; WINE;

SACCHARUM;

EID: 80051796062     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.05.069     Document Type: Article

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