Formation of ethyl carbamate in Goji wines: Effect of Goji fruit composition

Food Science and Biotechnology

Volumn 25, Issue 3, 2016, Pages 921-927

  Xia, Qiang ^a,b   Niu, Meican ^a   Wu, Chongde ^a   Zhou, Rongqing ^a  

^a SICHUAN UNIVERSITY   (China)

^b SHANGHAI JIAO TONG UNIVERSITY   (China)

Author keywords

amino acids; composition; ethyl carbamate; Goji wines; potential contents

Indexed keywords

AMINO ACIDS; BEVERAGES; CARBON; CHEMICAL ANALYSIS; CHROMATOGRAPHY; FRUITS; MASS SPECTROMETRY; NITROGEN; PHASE SEPARATION; UREA;

ALCOHOLIC BEVERAGES; COMPOSITIONAL DIFFERENCE; ETHYL CARBAMATE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; GRAIN WEIGHTS; POTENTIAL CONTENTS; PRODUCTION PROCESS; SOLID-PHASE EXTRACTION;

GAS CHROMATOGRAPHY;

EID: 84975795254     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-016-0151-2     Document Type: Article

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