Formation of Ethyl Carbamate during the Production Process of Cantonese Soy Sauce

The aim of this work was to clarify the formation of ethyl carbamate (EC) and its influence factors throughout the production process of Cantonese soy sauce. The results showed that EC was not detected in the koji-making and early moromi fermentation stages, but started to be generated when pH of th...

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Detalles Bibliográficos
Autores principales: Zhou, Kai, Siroli, Lorenzo, Patrignani, Francesca, Sun, Yuanming, Lanciotti, Rosalba, Xu, Zhenlin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6514843/
https://www.ncbi.nlm.nih.gov/pubmed/30991675
http://dx.doi.org/10.3390/molecules24081474

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6514843/
https://www.ncbi.nlm.nih.gov/pubmed/30991675
http://dx.doi.org/10.3390/molecules24081474

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