Monitoring, exposure and risk assessment of sulfur dioxide residues in fresh or dried fruits and vegetables in China-Reference-Cited by-同舟云学术

Monitoring, exposure and risk assessment of sulfur dioxide residues in fresh or dried fruits and vegetables in China

Published:2017-04-18 Issue:6 Volume:34 Page:918-927
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Lou Tiantian¹,Huang Weisu¹²,Wu Xiaodan¹,Wang Mengmeng¹,Zhou Liying²,Lu Baiyi¹,Zheng Lufei³,Hu Yinzhou¹

Affiliation:

1. National Engineering Laboratory of Intelligent Food Technology and Equipment, Key Laboratory for Agro-Products Postharvest Handling of Ministry of Agriculture, Key Laboratory for Agro-Products Nutritional Evaluation of Ministry of Agriculture, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, College of Biosystems Engineering and Food Science Zhejiang University, Hangzhou, China

2. Department of Applied Technology, Zhejiang Economic & Trade Polytechnic, Hangzhou, China

3. Quality Standard Research Center of Ministry of agriculture of Agro-Products, Institute of Quality Standard and Testing Technology for Agro-Products of CAAs, Beijing, China

Funder

National Agricultural Product Risk Assessment Project of China

Zhejiang Provincial Major Science and Technology Project of China

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19440049.2017.1313458

Reference41 articles.

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2. Levels of preservatives (sulfite, sorbate and benzoate) in New Zealand foods and estimated dietary exposure