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Effect of citrulline, urea, ethanol, and urease on the formation of ethyl carbamate in soybean paste model system

Yong Gun Kim1, Jihye Lyu1, Mina K Kim1

  • 1Department of Food Science and Biotechnology, Dongguk University-Seoul, 30, Pildong-ro 1gil, Jung-gu, Seoul 100-715, Republic of Korea.

Food Chemistry
|July 21, 2015
PubMed

Keywords:
CitrullineEthanolEthyl carbamateSoybean paste (doenjang)UreaUrease

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