Subject
Food Science,Biotechnology
Reference145 articles.
1. Levels of dioxins and dioxin-like PCBs in food of animal origin in The Netherlands during the period 2001–2011;Adamse;Food Additives & Contaminants: Part A,2017
2. Poly (ethylene terephthalate), poly (butylene terephthalate), and polystyrene oligomers: Occurrence and analysis in food contact materials and food;Alberto Lopes;Journal of Agricultural and Food Chemistry,2023
3. Nanotechnology application in food packaging: A plethora of opportunities versus pending risks assessment and public concerns;Alfei;Food Research International,2020
4. Determination and confirmation of melamine residues in catfish, trout, tilapia, salmon, and shrimp by liquid chromatography with tandem mass spectrometry;Andersen;Journal of Agricultural and Food Chemistry,2008
5. Itai-itai disease: Health issues caused by environmental exposure to cadmium and residents' fight to rebuild the environment in the jinzu river basin in toyama, overcoming environmental risks to achieve sustainable development GoalsSpringer;Aoshima,2022
Cited by
1 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献