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NTIS 바로가기Food control, v.18 no.8, 2007년, pp.975 - 982
Park, Sung-Kug (Center for Food Standard Evaluation, Korea Food and Drug Administration, 231 Jinheungno, Eunpyeong-gu, Seoul 122-704, Republic of Korea) , Kim, Cheong Tae (School of Agricultural Biotechnology and Center for Agricultural Biomaterials, Seoul National University, San 56-1, Sillim-dong, Gwanak-gu, Seoul 151-921, Republic of Korea) , Lee, Joo-Won (Department of Pharmacology, College of Medicine, Hanyang University, 17 Heangdang-dong, Sungdong-gu, Seoul 133-791, Republic of Korea) , Jhee, Ok Hwa (Department of Pharmacology, College of Medicine, Hanyang University, 17 Heangdang-dong, Sungdong-gu, Seoul 133-791, Republic of Korea) , Om, Ae Seon (Department of Food and Nutrition, College of Human Ecology and Institute of Biomedical Science, Hanyang University, 17 Heangdang-dong, Sungdong-gu, Seoul 133-791, Republic of Korea) , Kang, Ju Seop (Department of Pharmacology, College of Medicine, Hanyang University, 17 Heangdang-dong, Sungdong-gu, Seoul 133-791, Republic of Korea) , Moon, Tae Wha (School of Agricultural Biotechnology and Center for Agricultural Biomaterials, Seoul National Un)
AbstractA specific, sensitive procedure involving high-performance liquid chromatography (HPLC) coupled to tandem mass spectrometry (MS/MS) was developed and compared to other analytical methods for quantification of ethyl carbamate (EC) in Korean soy sauce products. HPLC with a fluorescence detecto...
AOAC 14 2000 AOAC Official Methods of Analysis AOAC Official Method 994.07: Ethyl carbonate in alcoholic beverages and soy sauce
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