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NTIS 바로가기한국식품조리과학회지 = Korean Journal of Food & Cookery Science, v.31 no.2, 2015년, pp.112 - 117
최보경 (서울여자대학교 식품영양학과) , 고은미 (서울여자대학교 식품영양학과)
The analytical method for ethyl carbamate (EC) in maesil (Prunus mume) extract was developed with deuterium-labeled ethyl carbamate as an internal standard. Samples were neutralized with an addition of 1 N sodium hydroxide solution, followed by a solid phase extraction with a Chem Elut cartridge. A ...
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Park LY, Chae MH, Lee SH. 2007. Effect of ratio of Maesil (Prunus mume) and alcohol on quality changes of Maesil liqueur during leaching and ripening. Korean J Food Preserv 14(6): 645-649
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Statistics Korea. 2000. Maesil production in Korea. Available from: http://kosis.kr/statHtml/statHtml.do?orgId101&tblIdDT_1NH328&conn_pathI3. Accessed December 17, 2014
Stodolak B, Starzynska A, Czyszczon M, Zyla K. 2007. The effect of phytic acid on oxidative stability of raw and cooked meat. Food Chem 101(3):1041-1045
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