Effects of Raw Materials, Ingredients, and Production Lines on Arsenic and Copper Concentrations in Confectionery Products-Reference-Cited by-同舟云学术

Effects of Raw Materials, Ingredients, and Production Lines on Arsenic and Copper Concentrations in Confectionery Products

Published:2002-05-23 Issue:13 Volume:50 Page:3738-3742
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Carbonell-Barrachina A. A.¹,García E.¹,Sánchez Soriano J.¹,Aracil P.¹,Burló F.¹

Affiliation:

1. División Tecnología de Alimentos, Universidad Miguel Hernández, Carretera de Beniel, km 3.2, 03312 Orihuela, Alicante, Spain, and Departamento de Estadística y Matemática Aplicada, Universidad Miguel Hernández, Avenida Ferrocarril, s/n, 03202 Elche, Alicante, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0115591

Reference15 articles.

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