Regulatory effect of arginine metabolism enzymes on ethyl carbamate formation during the fermentation of Chinese yellow rice wine
Ethyl carbamate (EC) is a potential carcinogenic compound in most of fermented products. It widely exists in the fermented foods, especially alcohol beverages, such as grape wine, Japanese sake and Chinese yellow rice wine, etc. Thus, the search for effective methods to reduce EC level in final prod...
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| Principais autores: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Zhejiang University Press
2013-03-01
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| Series: | 浙江大学学报. 农业与生命科学版 |
| Assuntos: | |
| Acceso en liña: | https://www.academax.com/doi/10.3785/j.issn.1008-9209.2012.11.614 |
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