Contribution of citrulline to the formation of ethyl carbamate during Chinese rice wine production

Food Additives and Contaminants - Part A

Volumn 31, Issue 4, 2014, Pages 587-592

  Wang, Peihong ^a   Sun, Junyong ^a   Li, Xiaomin ^a   Wu, Dianhui ^a   Li, Tong ^a   Lu, Jian ^a   Chen, Jian ^a   Xie, Guangfa ^a,b  

^a JIANGNAN UNIVERSITY   (China)

^b China Shaoxing Rice Wine Group Co   (China)

Author keywords

Chinese rice wine; citrulline; ethyl carbamate; precursor; urea

Indexed keywords

ADDITIVES; AMINO ACIDS; MANUFACTURE; METABOLISM; UREA;

CHINESE RICE WINE; CITRULLINE; ETHYL CARBAMATE; MANUFACTURING PROCESS; PRECURSOR; RAW RICE;

WINE;

ALCOHOL; ARGININE; CITRULLINE; FOOD ADDITIVE; UREA; URETHAN; CARCINOGEN;

ARTICLE; FERMENTATION; FOOD INDUSTRY; HEATING; PRECURSOR; PRIORITY JOURNAL; SAKE; ANALYSIS; CHEMISTRY; FOOD CONTAMINATION; HEAT; RICE; WINE;

CARCINOGENS; CITRULLINE; ETHANOL; FERMENTATION; FOOD CONTAMINATION; HOT TEMPERATURE; ORYZA SATIVA; UREA; URETHANE; WINE;

EID: 84899585184     PISSN: 19440049     EISSN: 14645122     Source Type: Journal    
DOI: 10.1080/19440049.2013.878869     Document Type: Article

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