Determination of Ethyl Carbamate (EC) by GC-MS and Characterization of Aroma Compounds by HS-SPME-GC-MS During Wine Frying Status in Hakka Yellow Rice Wine
Crossref DOI link: https://doi.org/10.1007/s12161-016-0754-5
Published Online: 2016-12-28
Published Print: 2017-06
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Bai, Weidong
Sun, Shuangge
Zhao, Wenhong
Qian, Min
Liu, Xiaoyan
Chen, Weixin
Funding for this research was provided by:
National Natural Science Foundation of China (31371842)
License valid from 2016-12-28