Natural foodborne toxicants
1990
Morgan, M.R.A. | Fenwick, G.R.
Food is the most chemically complex substance commonly encountered by the public. There are probably more than half a million naturally occurring compounds in fresh plant foods; and more are formed as a result of domestic food preparation or industrial processing. There is a substantial number of naturally occurring dietary compounds about which there is either incomplete evidence or reasonable suspicion of the occurrence of long-term effects in man.
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