Determination and formation of Ethyl Carbamate in Chinese spirits

Food Control

Volumn 56, Issue , 2015, Pages 169-176

  Li, Guohui ^a,b   Zhong, Qiding ^b   Wang, Daobing ^b   Zhang, Xinyang ^b   Gao, Hongbo ^b   Shen, Shigang ^a  

^a HEBEI UNIVERSITY   (China)

^b China National Institute of Food and Fermentation Industries   (China)

Author keywords

9 Xanthydrol; Chinese spirits; Ethyl Carbamate; HPLC FLD; Hydrocyanic acid

Indexed keywords

EID: 84927547821     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2015.03.029     Document Type: Article

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