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

Autor:	Bastaki, Maria1 (AUTHOR), Aubanel, Michel2 (AUTHOR), Bialk, Heidi3 (AUTHOR), Choi, Christopher4 (AUTHOR), Demyttenaere, Jan5 (AUTHOR), Diop, Malick Maodo6 (AUTHOR), Etter, Sylvain7 (AUTHOR), Han, Xing8 (AUTHOR), Koyanagi, Mihoko9 (AUTHOR), Krammer, Gerhard10 (AUTHOR), Schnabel, Jürgen11 (AUTHOR), Wilson, Cody L.12 (AUTHOR), Ramanan, Danarubini1 (AUTHOR), Shafer, Tom13 (AUTHOR), Taylor, Sean V.1 (AUTHOR), Harman, Christie L.1,14 (AUTHOR) charman@vertosolutions.net
Zdroj:	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.
Databáze:	Academic Search Ultimate
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