reference/18150684

http://rdf.ncbi.nlm.nih.gov/pubchem/reference/18150684

Outgoing Links

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contentType	Journal Article\|Research Support, Non-U.S. Gov't
endingPage	112
issn	0308-8146
pageRange	108-112
publicationName	Food Chemistry
startingPage	108
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bibliographicCitation	Wu P, Cai C, Shen X, Wang L, Zhang J, Tan Y, Jiang W, Pan X. Formation of ethyl carbamate and changes during fermentation and storage of yellow rice wine. Food Chem. 2014;152():108–12. doi: 10.1016/j.foodchem.2013.11.135. PMID: 24444913.
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date	201406
identifier	https://pubmed.ncbi.nlm.nih.gov/24444913 https://doi.org/10.1016/j.foodchem.2013.11.135
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language	English
source	https://www.crossref.org/ https://pubmed.ncbi.nlm.nih.gov/
title	Formation of ethyl carbamate and changes during fermentation and storage of yellow rice wine
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Total number of triples: 37.