ETHYLCARBAMATE IN FERMENTED BEVERAGES AND FOODS .2. POSSIBLE FORMATION OF ETHYLCARBAMATE FROM DIETHYL DICARBONATE ADDITION TO WINE

被引：56

作者：

OUGH, CS ^{[1
]}

机构：

[1] UNIV CALIF,DEPT VITICULTURE & ENOL,DAVIS,CA 95616

来源：

关键词：

D O I：

10.1021/jf60204a034

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：328 / 331

页数：4

共 12 条

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[2] BERG HW, 1971, AM J ENOL VITICULT, V22, P127
[3] DUPLESSIS CS, 1963, S AFR J AGRIC SCI, V6, P561
[4] FISCHER E, 1971, Z LEBENSM UNTERS FOR, V147, P221
[5] KISSLER JJ, 1973, 865 CAL AGR EXP STN, P1
[6] DIETHYL PYROCARBONATE - FORMATION OF URETHAN IN TREATED BEVERAGES
LOFROTH, G
GEJVALL, T
[J]. SCIENCE, 1971, 174 (4015) : 1248 - &
[7] MCWILLIA.DJ, 1974, AM J ENOL VITICULT, V25, P67
[8] OUGH CS, 1969, AM J ENOL VITICULT, V20, P213
[9] ETHYLCARBAMATE IN FERMENTED BEVERAGES AND FOODS .1. NATURALLY OCCURRING ETHYLCARBAMATE
OUGH, CS
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1976, 24 (02) : 323 - 328
[10] OUGH CS, 1966, WINES VINES, V47, P17