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葡萄酒中氨基甲酸乙酯的形成机理及检测方法 被引量:10

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摘要 本文对葡萄酒中氨基甲酸乙酯的形成机理、检测方法以及氨基甲酸乙酯的消除方式进行了综述。由于发酵食品中氨基甲酸乙酯会给人体带来长期的危害,所以有必要尽快建立氨基甲酸乙酯含量的测定方法和限量标准。
出处 《中外葡萄与葡萄酒》 2010年第2期66-69,共4页 Sino-Overseas Grapevine & Wine
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参考文献17

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二级参考文献7

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