Scientists discover the mechanism for ethyl carbamate-induced toxicity in fermented food

Ethyl carbamate (EC) is a hazardous substance naturally produced during the fermentation of food and beverages. It has been categorized as probably carcinogenic to humans (Group 2A) by the World Health Organization's International Agency for Research on Cancer (IARC).

from Phys.org - latest science and technology news stories https://ift.tt/gvba2qm

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