On the amounts of urethane formed in diethyl pyrocarbonate treated beverages
- 1 March 1978
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 26 (2) , 500-503
- https://doi.org/10.1021/jf60216a025
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Ethylcarbamate in fermented beverages and foods. II. Possible formation of ethylcarbamate from diethyl dicarbonate addition to wineJournal of Agricultural and Food Chemistry, 1976
- Ethyl carbamate in fermented beverages and foods. I. Naturally occurring ethylcarbamateJournal of Agricultural and Food Chemistry, 1976