3-Chlorotyrosine formation in ready-to-eat vegetables due to hypochlorite treatment and its dietary exposure and risk assessment
| Autor: | Bao Loan, Huynh Nguyen, Jacxsens, Liesbeth, Kurshed, Ali Abbas Mohammad, De Meulenaer, Bruno |
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| Zdroj: | In Food Research International December 2016 90:186-193 |
| Databáze: | ScienceDirect |
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