Formation of ethyl carbamate and changes during fermentation and storage of yellow rice wine

Food Chemistry

Volumn 152, Issue , 2014, Pages 108-112

  Wu, Pinggu ^a   Cai, Chenggang ^b   Shen, Xianghong ^a   Wang, Liyuan ^a   Zhang, Jing ^a   Tan, Ying ^a   Jiang, Wei ^a   Pan, Xiaodong ^a  

^a ZHEJIANG PROVINCIAL CENTER FOR DISEASE CONTROL AND PREVENTION   (China)

^b ZHEJIANG SHUREN UNIVERSITY   (China)

Author keywords

Change; Ethyl carbamate; Fermentation; Storage; Urea; Yellow rice wine

Indexed keywords

BREWERIES; ENERGY STORAGE; FERMENTATION; METABOLISM; UREA;

CHANGE; COOLING PROCESS; ETHYL CARBAMATE; HIGH TEMPERATURE; ROOM TEMPERATURE; STORAGE TIME; YELLOW RICE WINES;

WINE;

ALCOHOL; CITRULLINE; UREA; URETHAN;

ARTICLE; COOLING; FERMENTATION; FOOD STORAGE; FRYING; HIGH TEMPERATURE; HUMIDITY; ROOM TEMPERATURE; SAKE; STORAGE TEMPERATURE;

CHANGE; ETHYL CARBAMATE; FERMENTATION; STORAGE; UREA; YELLOW RICE WINE;

COOKING; FERMENTATION; FOOD STORAGE; HOT TEMPERATURE; ORYZA SATIVA; UREA; URETHANE; WINE;

EID: 84890505068     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.11.135     Document Type: Article

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