Research Progress on the Exposure Risk and Formation Mechanism of Ethyl Carbamate in Chinese Baijiu

作者：Yiwen Ge, Jungang Lv, Bowen Wang, Baoguo Sun, Jinyuan Sun · 发表于：Food Chemistry · 年份：2025 · DOI：10.1016/j.foodchem.2025.145304 · 被引用次数：5 · 研究领域：Fermentation and Sensory Analysis、Food Quality and Safety Studies、Biochemical and biochemical processes