Author:
Shariatifar Nabi,Mohamadi Sara,Akbari Nader,Molaee-Aghaee Ebrahim,Sadighara Parisa,Zeinali Tayebeh
Publisher
Springer Science and Business Media LLC
Subject
Public Health, Environmental and Occupational Health,Nutrition and Dietetics,Physiology,Biochemistry,Endocrinology, Diabetes and Metabolism,Food Science
Reference51 articles.
1. World Health O, et al. Evaluation of certain food additives and contaminants: eightieth report of the Joint FAO/WHO Expert Committee on Food Additives. WHO technical report series;995. 2016, Geneva: World Health Organization.
2. Molaee-aghaee E, et al. Residual concentration of lead, iron and calcium in chicken meat paste: indicative parameters for identifying deboning procedure and health risk assessment. Journal of Chemical Health Risks. 2020;10(4):277–85.
3. EFSA. Scientific opinion on lead in food. 2010;8(4):1570.
4. Sadighara P, et al. Antioxidant activity and properties of walnut brown seed coat extract. J Global Pharma Techno. 2016;8(11):26–30.
5. Özcan MM and Matthäus B. A review: benefit and bioactive properties of olive (Olea europaea L.) leaves. Eur Food Res Technol. 2017;243(1):89–99.
Cited by
3 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