EC is mainly found in fermented foods and alcoholic beverages.
Korean diet includes many fermented foods such as
Kimchi and soy sauce. Alcoholic beverages made from
grains or fruits are also commonly consumed. For these reasons,
the quantification of EC in fermented foods and beverages
consumed in the Korean population was needed.
Therefore, we determined EC in fermented foods and alcoholic
beverages collected from 18 supermarkets in 9 metropolitan
cities in Korea