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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书目信息
Lancet
卷
336
期
8729
页码
1492
- 1495
ISSN
0099-5355
其它主题
Foodborne illness; Foodborne diseases
语言
英语
注释
2019-12-05
类型
Journal Article; Text
2024-02-28
MODS