Ethyl carbamate formation regulated by Saccharomyces cerevisiae ZJU in the processing of Chinese yellow rice wine

International Journal of Food Science and Technology

Volumn 50, Issue 3, 2015, Pages 626-632

  Fang, Ruo Si ^a,b   Dong, Ya Chen ^a,b   Li, Hong Ji ^a,b   Chen, Qi He ^a,b  

^a ZHEJIANG UNIVERSITY   (China)

^b Zhejiang Province   (China)

Author keywords

Saccharomyces cerevisiae ZJU; Chinese yellow rice wine; Ethyl carbamate

Indexed keywords

CHEMICAL CONTAMINATION; FERMENTATION; FOOD PROCESSING; METABOLISM; UREA; WINE;

ETHYL CARBAMATE; EXPERIMENTAL GROUPS; EXTRACELLULAR; FERMENTATION PROCESS; FERMENTED FOODS; SACCHAROMYCES CEREVISIAE ZJU; YEAST STRAIN; YELLOW RICE WINES;

YEAST;

SACCHAROMYCES CEREVISIAE;

EID: 84923052792     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12665     Document Type: Article

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