摘要重点阐述了氨基甲酸乙酯的形成、致癌机理及其生产中控制 ,为酿酒业 (尤其是黄酒工业 )提供了重要的理论依据。In this paper, the formation, pathogenic effects and control of ethyl carbamate was elaborated, provide brewing industry important knowledge.
3Mario Eduardo Arena,Mar?＇a Cristina Manca de Nadra,Rosario Mun?oz.The arginine deiminase pathway in the wine lactic acid bacterium Lactobacillus hilgardii X1B: structural and functional study of the arcABC genes[J].Ge ne,2002,301:61 - 66. 被引量：1
4Liu,S.Q.,Pritchard,G.G.,Hardman,M.J,et al.Citrulline production and ethyl carbamate (urethane) precursor formation from arginine degradation by wine lactic acid bacteria Leuconostoc oenos and Lactobacillus buchneri[J].Am.J.Enol.Vitic,1994,45:235-242. 被引量：1
5CDHS (California Department of Health Services) Risk- specific intake levels for the Proposition 65 carcinogen: Urethane[ M],Reproductive and Cancer Hazard AssessmentSection [ M ].Office of Environmental Health HazardAssessment,California Department of He 被引量：1
