A chemical structure-based approach for estimating the added levels of flavourings to foods for the purpose of assessing consumer intake.

Autor: Bastaki, Maria, Aubanel, Michel, Bialk, Heidi, Choi, Christopher, Demyttenaere, Jan, Diop, Malick Maodo, Etter, Sylvain, Han, Xing, Koyanagi, Mihoko, Krammer, Gerhard, Schnabel, Jürgen, Wilson, Cody L., Ramanan, Danarubini, Shafer, Tom, Taylor, Sean V., Harman, Christie L.

Publikováno v: Food Additives & Contaminants. Part A: Chemistry, Analysis, Control, Exposure & Risk Assessment; Jan2021, Vol. 38 Issue 1, p33-59, 27p, 1 Diagram, 5 Charts, 7 Graphs