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

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment2014Wang P, Sun J, Li X, et al.

Study designOther primary literature

SubjectUnknown

Abstract

cc by 以外（cc by-nc / cc by-nc-nd / NONE 等）は抄録を再掲しない。DOI/PMID へのリンクのみ表示する。

CarcinogensCitrullineEthanolFermentationFood ContaminationHot TemperatureOryzaUreaUrethaneWine

DOI 10.1080/19440049.2013.878869

PMID 24386880