Shalamitskiy, M.Y.; Tanashchuk, T.N.; Cherviak, S.N.; Vasyagin, E.A.; Ravin, N.V.; Mardanov, A.V.
Ethyl Carbamate in Fermented Food Products: Sources of Appearance, Hazards and Methods for Reducing Its Content. Foods 2023, 12, 3816.
https://doi.org/10.3390/foods12203816
AMA Style
Shalamitskiy MY, Tanashchuk TN, Cherviak SN, Vasyagin EA, Ravin NV, Mardanov AV.
Ethyl Carbamate in Fermented Food Products: Sources of Appearance, Hazards and Methods for Reducing Its Content. Foods. 2023; 12(20):3816.
https://doi.org/10.3390/foods12203816
Chicago/Turabian Style
Shalamitskiy, Maksim Yu., Tatiana N. Tanashchuk, Sofia N. Cherviak, Egor A. Vasyagin, Nikolai V. Ravin, and Andrey V. Mardanov.
2023. "Ethyl Carbamate in Fermented Food Products: Sources of Appearance, Hazards and Methods for Reducing Its Content" Foods 12, no. 20: 3816.
https://doi.org/10.3390/foods12203816
APA Style
Shalamitskiy, M. Y., Tanashchuk, T. N., Cherviak, S. N., Vasyagin, E. A., Ravin, N. V., & Mardanov, A. V.
(2023). Ethyl Carbamate in Fermented Food Products: Sources of Appearance, Hazards and Methods for Reducing Its Content. Foods, 12(20), 3816.
https://doi.org/10.3390/foods12203816
