Nutritional Value of Processed Juice and Products
Author:
Publisher
Springer Nature Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-99-8699-6_13
Reference36 articles.
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3. Dos Santos VPS, Salgado AM, Torres AG, Pereira KS (2015) Benzene as a chemical hazard in processed foods. Int J Food Sci 2015:545640. https://doi.org/10.1155/2015/545640
4. El-Sayed RA, Jebur AB, Kang W, El-Demerdash FM (2022) An overview on the major mycotoxins in food products: characteristics, toxicity, and analysis. J Future Foods 2(2):91–102. https://doi.org/10.1016/J.JFUTFO.2022.03.002
5. Fan S, Zhang C, Luo T, Wang J, Tang Y, Chen Z, Yu L (2019) Limonin: a review of its pharmacology, toxicity, and pharmacokinetics. Molecules 24(20):3679. https://doi.org/10.3390/MOLECULES24203679
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