Inhibition of ethyl carbamate accumulation in soy sauce by adding quercetin and ornithine during thermal process
Kai Zhou, Francesca Patrignani, Yuanming Sun, Rosalba Lanciotti, Zhenlin Xu
Topics & Concepts
ChemistryQuercetinEthyl carbamateFood scienceOrnithineEthanolOrganic chemistryChromatographyBiochemistryAmino acidAntioxidantArginineWinePolyamine Metabolism and ApplicationsFood Quality and Safety StudiesFermentation and Sensory Analysis