Effect of fruit thermal processing on ethyl carbamate content in maesil (Prunus mume) liqueur |
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| Authors: | Choi Bogyoung Koh Eunmi |
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| Affiliation: | 1.Major of Food & Nutrition, Division of Applied Food System, Seoul Women’s University, 621 Hwarang-ro, Nowon-gu, Seoul, 01797, Korea
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| Abstract: | Food Science and Biotechnology - The thermal effect of maesil on the content of ethyl carbamate and its precursors during one-year ripening of maesil liqueur was investigated. Fresh maesil... |
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