3-Chlorotyrosine formation in ready-to-eat vegetables due to hypochlorite treatment and its dietary exposure and risk assessment
Bao Loan, Huynh Nguyen, Jacxsens, Liesbeth, Kurshed, Ali Abbas Mohammad, De Meulenaer, BrunoVolume:
90
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2016.10.048
Date:
December, 2016
File:
PDF, 392 KB
english, 2016