Effect of fruit thermal processing on ethyl carbamate content in maesil (Prunus mume) liqueur
Crossref DOI link: https://doi.org/10.1007/s10068-021-00961-5
Published Online: 2021-08-06
Published Print: 2021-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Choi, Bogyoung
Koh, Eunmi http://orcid.org/0000-0002-6457-6792
Text and Data Mining valid from 2021-08-06
Version of Record valid from 2021-08-06
Article History
Received: 8 June 2021
Revised: 22 July 2021
Accepted: 27 July 2021
First Online: 6 August 2021
Declarations
:
: The authors declare no conflict of interest.